PROPERTIES OF RESTRUCTURED PORK PRODUCT AS INFLUENCED BY MEAT PARTICLE-SIZE, TEMPERATURE AND COMMINUTION METHOD

被引：23

作者：

CHESNEY, MS ^{[1
]}

MANDIGO, RW ^{[1
]}

CAMPBELL, JF ^{[1
]}

机构：

[1] UNIV NEBRASKA,DEPT ANIM SCI,LINCOLN,NE 68583

来源：

关键词：

D O I：

10.1111/j.1365-2621.1978.tb02537.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：1535 / 1537

页数：3

共 12 条

ACTON, JC .

[2]

FENTERS W, 1971, FOOD ENG, V43, P64

[3]

HANSEN KR, 1972, J ANIM SCI, V35, P1096

[4]

MANDIGO RW, 1972, J ANIM SCI, V35, P198

[5]

MANDIGO RW, 1972, EC72219 NEBR SWIN RE, P6

[6]

MILLER WO, 1968, FOOD TECHNOL-CHICAGO, V22, P1139

[7]

PIETRASZEK G, 1972, NATL PROVISIONER, V166, P16

[8]

POPENHAGEN GR, 1973, J ANIM SCI, V37, P269

[9]

Snedecor G.W., 1980, STAT METHODS

[10]

TILLMAN B, 1972, FOOD ENG, V44, P99