QUALITY OF SAUSAGE EMULSION PREPARED FROM MUTTON

被引：49

作者：

BALIGA, BR

MADAIAH, N

机构：

来源：

关键词：

D O I：

10.1111/j.1365-2621.1970.tb00937.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：383 / &

共 15 条

[1]

BAILEY K, 1954, PROTEINS B, V2

[2]

BALIGA BR, 1962, FOOD TECHNOL-CHICAGO, V16, P84

[3] ELECTRON MICROSCOPY OF A MEAT EMULSION [J].

BORCHERT, LL ;

GREASER, ML ;

BARD, JC ;

CASSENS, RG ;

BRISKEY, EJ .

[4]

CONNELL JJ, 1960, J SCI FOOD AGR, V9, P515

[5]

DANNERT RD, 1967, FOOD TECHNOL-CHICAGO, V21, P777

HEGARTY, GR ;

BRATZLER, LJ ;

PEARSON, AM .

[7]

LEVIE A, 1963, MEAT HANDBOOK

[8]

SWIFT CE, 1963, FOOD TECHNOL-CHICAGO, V17, P224

[9]

SWIFT CE, 1961, FOOD TECHNOL-CHICAGO, V15, P468

[10]

TAUBER FW, 1962, MEAT