EMULSIFYING CHARACTERISTICS OF PRERIGOR AND POSTRIGOR POULTRY MUSCLE

被引：39

作者：

FRONING, GW

NEELAKANTAN, S

机构：

来源：

关键词：

D O I：

10.3382/ps.0500839

中图分类号：

S8 [畜牧、动物医学、狩猎、蚕、蜂];

学科分类号：

0905 ;

摘要：

引用

页码：839 / +

页数：1

共 9 条

[1]

Acton J. C., 1969, Food Technology (Champaign), V23, P367

[2]

FRONING GW, 1968, POULTRY SCI, V47, P1187

[3] HISTOLOGICAL CHARACTERISTICS OF TURKEY MEAT EMULSIONS [J].

FRONING, GW ;

ANDERSEN, J ;

MEBUS, CA .

[4]

HARGUS GL, 1970, J FOOD SCI

[5]

Saffle R L, 1968, Adv Food Res, V16, P105, DOI 10.1016/S0065-2628(08)60358-4

[6]

SAFFLE RL, 1964, FOOD TECHNOL-CHICAGO, V18, P1943

[7]

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

[8]

Townsend WE, 1968, FOOD TECHNOL, V22, P319

[9]

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