POTATO STARCH AND FLOUR IN FRANKFURTERS - EFFECT ON CHEMICAL AND SENSORY PROPERTIES, AND TOTAL PLATE COUNTS

被引：9

作者：

BUSHWAY, AA ^{[1
]}

BELYEA, PR ^{[1
]}

TRUE, RH ^{[1
]}

WORK, TM ^{[1
]}

RUSSELL, DO ^{[1
]}

MCGANN, DF ^{[1
]}

机构：

[1] COLBY COOPERAT STARCH CO,CARIBU,ME 04736

来源：

关键词：

D O I：

10.1111/j.1365-2621.1982.tb10090.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：402 / &

共 19 条

[1]

BLISS CI, 1960, APPLIED STATISTICS, V9, P8

[2]

Cochran W. G., 1950, EXPT DESIGNS

[3] MULTIPLE RANGE AND MULTIPLE F TESTS [J].

DUNCAN, DB .

[4]

Forrest J. C., 1975, PRINCIPLES MEAT SCI

[5]

HARRIS RH, 1952, CEREAL CHEM, V29, P133

[6]

INKLAAR PA, 1969, FOOD TECHNOL-CHICAGO, V23, P103

[7]

KNORR D, 1977, J FOOD TECHNOL, V12, P563

[8]

KOFRANYI E, 1965, BIOLOGISCHE WERTIGKE

[9]

LEEST JA, 1971, 2 INT S COND MEAT QU, P287

[10]

MARKAKIS P, 1975, PROTEIN NUTRITIONA 2