SALT, WATER AND OILSEED PROTEINS AFFECT BRINE CONTENT OF SAUSAGES

被引：12

作者：

TERRELL, RN ^{[1
]}

BROWN, JA ^{[1
]}

机构：

[1] MILES LABS INC,SCHAUMBURG,IL 60195

来源：

关键词：

D O I：

10.4315/0362-028X-44.1.43

中图分类号：

Q81 [生物工程学（生物技术）]; Q93 [微生物学];

学科分类号：

071005 ; 0836 ; 090102 ; 100705 ;

摘要：

引用

页码：43 / &

共 14 条

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[2] DAHL LK, 1977, HYPERTENSION
[3] MULTIPLE RANGE AND MULTIPLE F TESTS
DUNCAN, DB
[J]. BIOMETRICS, 1955, 11 (01) : 1 - 42
[4] KAPLOW M, 1970, FOOD TECHNOL-CHICAGO, V24, P889
[5] MARSDEN JL, 1979, SODIUM POTASSIUM FOO
[6] RUST RE, 1976, SAUSAGE PROCESSED ME, P22
[7] SEAMAN DL, J FOOD SCI
[8] STEEL RGD, 1960, PRINCIPLES PROCEDURE, P134
[9] TERRELL RN, J FOOD SCI
[10] Toledo R. T., 1973, Proceedings of the Meat Industry Research Conference, P85