EFFECT OF SALT, SODIUM TRIPOLYPHOSPHATE AND STORAGE ON RESTRUCTURED PORK

被引：62

作者：

SCHWARTZ, WC ^{[1
]}

MANDIGO, RW ^{[1
]}

机构：

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

来源：

关键词：

D O I：

10.1111/j.1365-2621.1976.tb01148.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：1266 / 1269

页数：4

共 17 条

[1]

[Anonymous], 1970, OFFICIAL METHODS ANA

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MAESSO, ER ;

BAKER, RC ;

BOURNE, MC ;

VADEHRA, DV .

[4]

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

[5]

MANDIGO RW, 1974, P RECIP MEATS C CHIC, V27, P403

[6]

NEER KL, 1974, J ANIM SCI, V39, P173

PEPPER, FH ;

SCHMIDT, GR .

[8]

SCHNELL P G, 1970, Canadian Institute of Food Technology Journal, V3, P44

[9]

SHERMAN P, 1961, FOOD TECHNOL-CHICAGO, V15, P79

[10]

SNEDECOR GW, 1967, STATISTICAL ANALYSIS