ACCEPTABILITY OF FLAVOR, TEXTURE, AND APPEARANCE IN MUTTON PROCESSED MEAT-PRODUCTS MADE BY SMOKING, CURING, SPICING, ADDING STARTER CULTURES AND MODIFYING FAT SOURCE

被引：9

作者：

BARTHOLOMEW, DT

OSUALA, CI

机构：

来源：

关键词：

D O I：

10.1111/j.1365-2621.1986.tb13861.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：1560 / 1562

页数：3

共 15 条

ANDERSON, JR ;

GILLETT, TA .

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BALIGA, BR ;

MADAIAH, N .

[3]

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[4]

CRAMER DA, 1983, FOOD TECHNOL-CHICAGO, V37, P249

[5]

FIELD RA, 1983, FOOD TECHNOL-CHICAGO, V37, P258

[6]

OGMUNDSSON J, 1979, FOOD TECHNOL-CHICAGO, V33, P86

[7]

OSUALA CI, 1985, THESIS UTAH STATE U

[8]

Pearson A.M., 1984, PROCESSED MEATS, V2nd ed., P438

[9]

PEARSON AM, 1973, J ANIM SCI, V36, P511

[10]

RUST RE, 1975, SAUSAGE PROCESSED ME