ANTIOXIDANTS IN RESTRUCTURED BEEF PORK STEAKS

被引：48

作者：

CHASTAIN, MF ^{[1
]}

HUFFMAN, DL ^{[1
]}

HSIEH, WH ^{[1
]}

CORDRAY, JC ^{[1
]}

机构：

[1] AUBURN UNIV,DEPT ANIM & DAIRY SCI,AUBURN,AL 36849

来源：

JOURNAL OF FOOD SCIENCE | 1982年 / 47卷 / 06期

关键词：

D O I：

10.1111/j.1365-2621.1982.tb12881.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：1779 / 1782

页数：4

共 15 条

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[2]

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[4] CARBONYLS IN OXIDIZING FAT .2. EFFECT OF PRO-OXIDANT ACTIVITY OF SODIUM CHLORIDE ON PORK TISSUE [J].

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[5]

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[7] EFFECT OF SALT CONCENTRATION ON QUALITY OF RESTRUCTURED PORK CHOPS [J].

HUFFMAN, DL ;

LY, AM ;

CORDRAY, JC .

JOURNAL OF FOOD SCIENCE, 1981, 46 (05) :1563-1565

[8]

HUFFMAN DL, 1980, Patent No. 4210677

[9]

MANDIGO RM, 1974, P RECIPROCAL MEAT C, V28, P403

[10] SENSORY PROPERTIES AND COOKING LOSSES OF BEEF-PORK HAMBURGER PATTIES [J].

PARIZEK, EA ;

RAMSEY, CB ;

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JOURNAL OF FOOD SCIENCE, 1981, 46 (03) :860-&

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