EFFECT OF VACUUM, PRESSURE, PH AND DIFFERENT MEAT TYPES ON BINDING ABILITY OF POULTRY MEAT

被引：39

作者：

MAESSO, ER

BAKER, RC

VADEHRA, DV

机构：

来源：

关键词：

D O I：

10.3382/ps.0490697

中图分类号：

S8 [畜牧、动物医学、狩猎、蚕、蜂];

学科分类号：

0905 ;

摘要：

引用

页码：697 / &

相关论文

共 7 条

[1] AREF MM, 1966, CAN FOOD IND, V37, P15
[2] EFFECT OF POLYPHOSPHATES ON BINDING PROPERTIES OF CHICKEN MEAT
FRONING, GW
[J]. POULTRY SCIENCE, 1965, 44 (04) : 1104 - &
[3] HANSEN LJ, 1961, Patent No. 3285752
[4] MAESSO ER, IN PRESS
[5] MAHON JH, 1964, FOOD TECHNOL-CHICAGO, V18, P1941
[6] MASS RH, 1963, Patent No. 3076713
[7] TORR D, 1965, Patent No. 3173795