EFFECT OF LIGHT AND PACKAGING CONDITIONS ON THE COLOR STABILITY OF SLICED HAM

被引：51

作者：

ANDERSEN, HJ

BERTELSEN, G

BOEGHSOERENSEN, L

SHEK, CK

SKIBSTED, LH

机构：

[1] ROYAL VET & AGR UNIV,DEPT CHEM,THORVALDSENVEJ 40,DK-1871 FREDRIKSBERG C,DENMARK

[2] ROYAL VET & AGR UNIV,DEPT FOOD PRESERVAT,DK-2000 FREDRIKSBERG,DENMARK

[3] DANISH MEAT PROD LAB,DK-2000 FREDRIKSBERG,DENMARK

来源：

MEAT SCIENCE | 1988年 / 22卷 / 04期

关键词：

D O I：

10.1016/0309-1740(88)90067-8

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：283 / 292

页数：10

共 19 条

[11]

KLETTNER PG, 1986, MITTEILUNGSBLATT BUN, V92, P6956

[12] NITRITE BINDING-SITES ON MYOGLOBIN [J].

LEE, SH ;

CASSENS, RG .

JOURNAL OF FOOD SCIENCE, 1976, 41 (04) :969-970

[13] EFFECT OF SODIUM ERYTHORBATE AND PACKAGING CONDITIONS ON COLOR STABILITY OF SLICED BOLOGNA [J].

LIN, HS ;

SEBRANEK, JG ;

GALLOWAY, DE ;

LIND, KD .

JOURNAL OF FOOD SCIENCE, 1980, 45 (01) :115-&

[14] EFFECT OF SODIUM-NITRITE CONCENTRATION AND PACKAGING CONDITIONS ON COLOR STABILITY AND RANCIDITY DEVELOPMENT IN SLICED BOLOGNA [J].

LIN, HS ;

SEBRANEK, JG .

JOURNAL OF FOOD SCIENCE, 1979, 44 (05) :1451-1454

[15] FORMATION AND STABILITY OF NITRIC OXIDE MYOGLOBIN .I. STUDIES WITH MODEL SYSTEMS [J].

REITH, JF ;

SZAKALY, M .

JOURNAL OF FOOD SCIENCE, 1967, 32 (02) :188-&

[16]

RIKERT JA, 1957, FOOD TECHNOL-CHICAGO, V11, P625

[17]

Sacharow S., 1969, Food Product Development, V3, P72

[18] A REVIEW OF NITRITE AND CHLORIDE CHEMISTRY - INTERACTIONS AND IMPLICATIONS FOR CURED MEATS [J].

SEBRANEK, JG ;

FOX, JB .

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, 1985, 36 (11) :1169-1182

[19] FACTORS AFFECTING THE OXIDATION OF NITRIC OXIDE MYOGLOBIN [J].

WALSH, KA ;

ROSE, D .

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 1956, 4 (04) :352-355

← 1 2 →