CURED COLOR DEVELOPMENT DURING FERMENTED SAUSAGE PROCESSING

被引：30

作者：

ACTON, JC ^{[1
]}

DICK, RL ^{[1
]}

机构：

[1] CLEMSON UNIV,DEPT FOOD SCI,CLEMSON,SC 29631

来源：

JOURNAL OF FOOD SCIENCE | 1977年 / 42卷 / 04期

关键词：

D O I：

10.1111/j.1365-2621.1977.tb12631.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：895 / &

相关论文

共 24 条

[1] COMPOSITION OF SOME COMMERCIAL DRY SAUSAGES
ACTON, JC
DICK, RL
[J]. JOURNAL OF FOOD SCIENCE, 1976, 41 (04) : 971 - 972
[2] ACTON JC, 1974, J MILK FOOD TECHNOL, V37, P540
[3] [Anonymous], 1975, OFFICIAL METHODS ANA
[4] Buchanan R. E., 1974, BERGEYS MANUAL SYSTE, V8th, DOI DOI 10.1007/978-0-387-21609-6
[5] EFFECT OF ADDED SODIUM NITRITE AND SODIUM-NITRATE ON SENSORY QUALITY AND NITROSAMINE FORMATION IN THURINGER SAUSAGE
DETHMERS, AE
ROCK, H
FAZIO, I
JOHNSTON, RW
[J]. JOURNAL OF FOOD SCIENCE, 1975, 40 (03) : 491 - 495
[6] EVALUATION OF BETALAIN PIGMENTS AS SAUSAGE COLORANTS
ELBE, JHV
KLEMENT, JT
AMUNDSON, CH
CASSENS, RG
LINDSAY, RC
[J]. JOURNAL OF FOOD SCIENCE, 1974, 39 (01) : 128 - 132
[7] FOX JB, 1967, FOOD TECHNOL-CHICAGO, V21, P386
[8] FORMATION OF BOVINE NITROSYLMYOGLOBIN .1. PH 4.5-6.5
FOX, JB
THOMSON, JS
[J]. BIOCHEMISTRY, 1963, 2 (03) : 465 - &
[9] FORMATION OF NITRIC OXIDE MYOGLOBIN - MECHANISMS OF REACTION WITH VARIOUS REDUCTANTS
FOX, JB
ACKERMAN, SA
[J]. JOURNAL OF FOOD SCIENCE, 1968, 33 (04) : 364 - &
[10] CHEMISTRY OF MEAT PIGMENTS
FOX, JB
[J]. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 1966, 14 (03) : 207 - &