YIELD AND PALATABILITY OF HOT-PROCESSED, PHOSPHATE-INJECTED PORK

被引：10

作者：

HOES, TL

RAMSEY, CB

HINES, RC

TATUM, JD

机构：

来源：

JOURNAL OF FOOD SCIENCE | 1980年 / 45卷 / 04期

关键词：

D O I：

10.1111/j.1365-2621.1980.tb07446.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：773 / 776

页数：4

共 24 条

[11]

MANDIGO RW, 1966, FOOD TECHNOL, V21, P1262

[12] STUDIES IN MEAT TENDERNESS .5. EFFECTS ON TENDERNESS OF CARCASS COOLING AND FREEZING BEFORE COMPLETION OF RIGOR MORTIS [J].

MARSH, BB ;

WOODHAMS, PR ;

LEET, NG .

JOURNAL OF FOOD SCIENCE, 1968, 33 (01) :12-&

[13]

MARSH BB, 1972, J FOOD SCI, V31, P179

[14]

NOBLE R, 1977, P RECIP MEAT C, V30, P148

[15]

PARR AA, 1970, FOOD TECHNOL-CHICAGO, V24, P118

[16] EFFECT OF SALT, SODIUM TRIPOLYPHOSPHATE AND STORAGE ON RESTRUCTURED PORK [J].

SCHWARTZ, WC ;

MANDIGO, RW .

JOURNAL OF FOOD SCIENCE, 1976, 41 (06) :1266-1269

[17]

Snedecor G.W., 1980, STAT METHODS

[18]

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

[19] MAINTENANCE OF BEEF TENDERNESS BY INHIBITION OF RIGOR MORTIS [J].

STREITEL, RH ;

OCKERMAN, HW ;

CAHILL, VR .

JOURNAL OF FOOD SCIENCE, 1977, 42 (03) :583-585

[20]

TRAUTMAN JC, 1964, FOOD TECHNOL-CHICAGO, V18, P1065

← 1 2 3 →