EFFECTS OF TYPES OF FAT AND OF RATES AND TEMPERATURES OF COMMINUTION ON DISPERSION OF LIPIDS IN FRANKFURTERS

被引：27

作者：

ACKERMAN, SA

SWIFT, CE

CARROLL, RJ

TOWNSEND, WE

机构：

来源：

关键词：

D O I：

10.1111/j.1365-2621.1971.tb04039.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：266 / &

共 8 条

[1] ELECTRON MICROSCOPY OF A MEAT EMULSION
BORCHERT, LL
GREASER, ML
BARD, JC
CASSENS, RG
BRISKEY, EJ
[J]. JOURNAL OF FOOD SCIENCE, 1967, 32 (04) : 419 - +
[2] TESTS OF EQUALITY BETWEEN SETS OF COEFFICIENTS IN 2 LINEAR REGRESSIONS
CHOW, GC
[J]. ECONOMETRICA, 1960, 28 (03) : 591 - 605
[3] HANSEN LJ, 1960, FOOD TECHNOL-CHICAGO, V14, P565
[4] HELMER RL, 1963, FOOD TECHNOL, V17, P115
[5] IMPROVEMENTS IN EPOXY RESIN EMBEDDING METHODS
LUFT, JH
[J]. JOURNAL OF BIOPHYSICAL AND BIOCHEMICAL CYTOLOGY, 1961, 9 (02): : 409 - &
[6] Saffle R L, 1968, Adv Food Res, V16, P105, DOI 10.1016/S0065-2628(08)60358-4
[7] SWIFT CE, 1961, FOOD TECHNOL-CHICAGO, V15, P468
[8] EFFECTS OF TYPES AND LEVELS OF FAT AND RATES AND TEMPERATURES OF COMMINUTION ON PROCESSING AND CHARACTERISTICS OF FRANKFURTERS
TOWNSEND, WE
ACKERMAN, SA
WITNAUER, LP
PALM, WE
SWIFT, CE
[J]. JOURNAL OF FOOD SCIENCE, 1971, 36 (02) : 261 - &