COMMINUTED MEAT-PRODUCTS - FUNCTIONAL AND MICROSTRUCTURAL EFFECTS OF FILLERS AND MEAT INGREDIENTS

被引：26

作者：

COMER, FW ^{[1
]}

CHEW, N ^{[1
]}

LOVELOCK, L ^{[1
]}

ALLANWOJTAS, P ^{[1
]}

机构：

[1] AGR CANADA,RES BRANCH,FOOD RES RES INST,OTTAWA K1A 0C6,ONTARIO,CANADA

来源：

CANADIAN INSTITUTE OF FOOD SCIENCE AND TECHNOLOGY JOURNAL-JOURNAL DE L INSTITUT CANADIEN DE SCIENCE ET TECHNOLOGIE ALIMENTAIRES | 1986年 / 19卷 / 02期

关键词：

D O I：

10.1016/S0315-5463(86)71419-3

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：68 / 74

页数：7

共 27 条

[1]

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[2]

BOX GEP, 1958, STATISTICAL METHODS, P96

[3] SIMPLE METHOD OF ESTIMATING EMULSIFYING CAPACITY OF VARIOUS SAUSAGE MEATS [J].

CARPENTER, JA ;

SAFFLE, RL .

JOURNAL OF FOOD SCIENCE, 1964, 29 (06) :774-&

[4]

CARROLL RJ, 1981, SCANNING ELECTRON MI, V3, P447

[5] FUNCTIONALITY OF FILLERS AND MEAT INGREDIENTS IN COMMINUTED MEAT-PRODUCTS [J].

COMER, FW ;

DEMPSTER, S .

CANADIAN INSTITUTE OF FOOD SCIENCE AND TECHNOLOGY JOURNAL-JOURNAL DE L INSTITUT CANADIEN DE SCIENCE ET TECHNOLOGIE ALIMENTAIRES, 1981, 14 (04) :295-303

[6] FUNCTIONALITY OF FILLERS IN COMMINUTED MEAT-PRODUCTS [J].

COMER, FW .

CANADIAN INSTITUTE OF FOOD SCIENCE AND TECHNOLOGY JOURNAL-JOURNAL DE L INSTITUT CANADIEN DE SCIENCE ET TECHNOLOGIE ALIMENTAIRES, 1979, 12 (04) :157-165

[7]

DISBREY DB, 1970, HISTOLOGICAL LABORAT

[8]

GOEBEL NK, 1984, FOOD MICROSTRUCT, V3, P73

[9]

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

[10]

HELMER RL, 1963, FOOD TECHNOL-CHICAGO, V17, P1195

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