EFFECTS OF SODIUM-CHLORIDE AND CONDENSED PHOSPHATES ON WATER-HOLDING CAPACITY, PH AND SWELLING OF CHICKEN MUSCLE

被引：73

作者：

SHULTS, GW ^{[1
]}

WIERBICKI, E ^{[1
]}

机构：

[1] USA, NATICK LABS, FOOD LAB, NATICK, MA 01760 USA

来源：

关键词：

D O I：

10.1111/j.1365-2621.1973.tb02131.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：991 / 994

页数：4

共 14 条

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[4]

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[5]

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[6]

SCHERMERHORN EP, 1964, FOOD TECHNOL-CHICAGO, V18, P101

SHULTS, GW ;

WIERBICK.E ;

RUSSELL, DR .

[8]

STEEL R. G. D., 1960, PRINCIPLES PROCEDURE

[9]

SWIFT CE, 1956, FOOD TECHNOL-CHICAGO, V10, P546

[10]

WIERBICKI E, 1957, FOOD TECHNOL-CHICAGO, V11, P74