UTILIZATION OF HIGH PROTEIN TISSUE POWDERS AS A BINDER-EXTENDER IN MEAT EMULSIONS

被引：39

作者：

SATTERLE.LD

FREE, B

LEVIN, E

机构：

[1] UNIV NEBRASKA,DEPT FOOD SCI & TECHNOL,LINCOLN,NB 68503

[2] VIOBIN CORP,MONTICELLO,IL 61856

来源：

关键词：

D O I：

10.1111/j.1365-2621.1973.tb01412.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：306 / 309

页数：4

共 13 条

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FRONING, GW
[J]. POULTRY SCIENCE, 1970, 49 (06) : 1625 - &
[2] EFFECT OF PH AND SALT PREBLENDING ON EMULSIFYING CHARACTERISTICS OF MECHANICALLY DEBONED TURKEY FRAME MEAT
FRONING, GW
JANKY, D
[J]. POULTRY SCIENCE, 1971, 50 (04) : 1206 - &
[3] HANSEN LJ, 1960, FOOD TECHNOL-CHICAGO, V14, P565
[4] INKLAAR PA, 1969, FOOD TECHNOL-CHICAGO, V23, P103
[5] LEVIN E, 1970, FOOD TECHNOL-CHICAGO, V24, P19
[6] LEVIN E, 1970, P MEAT IND RES CONF, P29
[7] OLSON FC, 1970, P MEAT IND RES CONF, P23
[8] PALS CH, 1970, P MEAT IND RES CONF, P17
[9] PEARSON AM, 1965, FOOD TECHNOL-CHICAGO, V19, P1841
[10] SAFFLE RL, 1964, FOOD TECHNOL-CHICAGO, V18, P1943