EFFECT OF MEAT PARTICLE-SIZE ON EXTRACTABLE PROTEIN, COOKING LOSS AND BINDING STRENGTH IN CHICKEN LOAVES

被引：56

作者：

ACTON, JC

机构：

来源：

关键词：

D O I：

10.1111/j.1365-2621.1972.tb05825.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：240 / &

共 25 条

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[2]

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[3]

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[4]

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[7]

HANSEN LJ, 1966, Patent No. 3285752

[8]

HUDSPETH J. P., 1967, FOOD TECHNOL, V21, P89

[9]

KRAGH AM, 1961, LABORATORY MANUAL AN

MAESSO, ER ;

BAKER, RC ;

BOURNE, MC ;

VADEHRA, DV .