RELATIONSHIP BETWEEN COMPOSITION AND STABILITY OF SAUSAGE-TYPE EMULSIONS

被引：44

作者：

MORRISON, GS

WEBB, NB

BLUMER, TN

IVEY, FJ

HAQ, A

机构：

来源：

JOURNAL OF FOOD SCIENCE | 1971年 / 36卷 / 03期

关键词：

D O I：

10.1111/j.1365-2621.1971.tb06380.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：426 / &

共 14 条

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CASSENS, RG ;

BRISKEY, EJ .

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[3]

BORTON R. J., 1968, FOOD TECHNOL, V22, P162

[4]

HANSEN LJ, 1960, FOOD TECHNOL-CHICAGO, V14, P565

[5] STUDIES ON EMULSIFYING PROPERTIES OF SOME INTRACELLULAR BEEF MUSCLE PROTEINS [J].

HEGARTY, GR ;

BRATZLER, LJ ;

PEARSON, AM .

JOURNAL OF FOOD SCIENCE, 1963, 28 (06) :663-&

[6]

IVEY FJ, IN PRESS

[7]

MAHLER HR, 1966, BIOL CHEM, P117

[8]

Maurer A. J., 1969, Food Technology (Champaign), V23, P575

[9]

SAFFLE R. L., 1964, FOOD TECHNOL, V18, P119

[10]

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

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