EFFECT OF CONTINUOUS MASSAGING ON BIND, YIELD, AND COLOR OF HAMS

被引：23

作者：

GILLETT, TA ^{[1
]}

CASSIDY, RD ^{[1
]}

SIMON, S ^{[1
]}

机构：

[1] UNION CARBIDE CORP,DIV FILMS PACKAGING,CHICAGO,IL 60638

来源：

JOURNAL OF FOOD SCIENCE | 1981年 / 46卷 / 06期

关键词：

D O I：

10.1111/j.1365-2621.1981.tb04462.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：1681 / 1683

页数：3

共 20 条

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[16] MEAT MASSAGING - EFFECTS OF SALT AND PHOSPHATE ON MICROSTRUCTURE OF BINDING JUNCTIONS IN SECTIONED AND FORMED HAMS [J].

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JOURNAL OF FOOD SCIENCE, 1978, 43 (02) :493-498

[17] MEAT MASSAGING - EFFECTS OF SALT AND PHOSPHATE ON ULTRASTRUCTURE OF CURED PORCINE MUSCLE [J].

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OPERATION MAINTENANC, P5

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