EFFECT OF ADDITIVES, PROCESSING TECHNIQUES AND FROZEN STORAGE ON TEXTURE OF SHRIMP

被引：13
作者：
WEBB, NB
HOWELL, AJ
BARBOUR, BC
MONROE, RJ
HAMANN, DD
机构：
[1] N CAROLINA STATE UNIV,DEPT FOOD SCI,RALEIGH,NC 27607
[2] N CAROLINA STATE UNIV,DEPT STATISTICS,RALEIGH,NC
来源：
JOURNAL OF FOOD SCIENCE | 1975年 / 40卷 / 02期
关键词：
D O I：
10.1111/j.1365-2621.1975.tb02193.x
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
引用
收藏
页码：322 / 326
页数：5
相关论文
共 13 条
  • [1] AHMED E M, 1972, Journal of Texture Studies, V3, P186, DOI 10.1111/j.1745-4603.1972.tb00622.x
  • [2] MODIFICATION OF COCKTAIL SHRIMP TEXTURE
    AHMED, EM
    MENDENHA.VT
    KOBURGER, JA
    [J]. JOURNAL OF FOOD SCIENCE, 1973, 38 (02) : 356 - 357
  • [3] STUDY OF FERMI-SURFACE TOPOLOGY CHANGES IN RHENIUM AND DILUTE RE SOLID SOLUTIONS FROM TC MEASUREMENTS AT HIGH PRESSURE
    CHU, CW
    SMITH, TF
    GARDNER, WE
    [J]. PHYSICAL REVIEW B, 1970, 1 (01): : 214 - &
  • [4] CONNELL JJ, 1964, PROTEINS THEIR REACT, P255
  • [5] FINNEY E E JR, 1969, Journal of Texture Studies, V1, P19, DOI 10.1111/j.1745-4603.1969.tb00953.x
  • [6] GARNATZ G, 1949, Patent No. 2488184
  • [7] KELLY K, 1966, J FD TECHNOL, V1, P9
  • [8] Kelly T. R., 1969, Journal of Food Technology, V4, P95
  • [9] LOVE RM, 1968, SCI27 MON, P120
  • [10] MAO W-W, 1970, Journal of Texture Studies, V1, P484, DOI 10.1111/j.1745-4603.1970.tb00746.x
12