FUNCTIONAL PROPERTIES OF ADDED PROTEINS CORRELATED WITH PROPERTIES OF MEAT SYSTEMS - EFFECT OF SALT ON WATER-BINDING PROPERTIES OF MODEL MEAT SYSTEMS

被引：41

作者：

HERMANSSON, AM

AKESSON, C

机构：

[1] UNIV LUND,CHEM CTR,DIV FOOD TECHNOL,S-22007 LUND,SWEDEN

[2] SWEDISH INST FOOD PRESERVATION RES,S-40021 GOTHENBERG,SWEDEN

来源：

关键词：

D O I：

10.1111/j.1365-2621.1975.tb12537.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：603 / 610

页数：8

共 12 条

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[3]

Hamm R., 1972, KOLLOIDCHEMIE FLEISC

[4]

Hermansson A. -M., 1972, Leben-smittel Wissenschaft u. Technol., V5, P24

HERMANSSON, AM ;

AKESSON, C .

[6]

HERMANSSON AM, 1973, FUNCTIONAL PROPERTIE

[7]

HERMANSSON AM, IN PRESS

[8]

HERMANSSON AM, 1973, PROTEINS HUMAN NUTRI, pCH27

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AGRICULTURAL AND BIOLOGICAL CHEMISTRY, 1968, 32 (07) :879-+

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