SIMPLE METHOD FOR EMULSION ENDPOINT DETERMINATIONS

被引：43

作者：

MARSHALL, WH ^{[1
]}

DUTSON, TR ^{[1
]}

CARPENTER, ZL ^{[1
]}

SMITH, GC ^{[1
]}

机构：

[1] TEXAS A&M UNIV,AGR EXPT STN,DEPT ANIM SCI,MEATS & MEAT CHEM SECT,COLLEGE STN,TX 77843

来源：

JOURNAL OF FOOD SCIENCE | 1975年 / 40卷 / 04期

关键词：

D O I：

10.1111/j.1365-2621.1975.tb00587.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：896 / 897

页数：2

共 10 条

[1]

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[3]

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[4] STUDIES ON EMULSIFYING PROPERTIES OF SOME INTRACELLULAR BEEF MUSCLE PROTEINS [J].

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[5]

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[6]

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[7] EFFICACY OF PROTEIN ADDITIVES AS EMULSION STABILIZERS IN FRANKFURTERS [J].

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JUHN, H ;

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MATTIL, KF ;

CATER, CM .

JOURNAL OF FOOD SCIENCE, 1973, 38 (05) :849-855

[8]

STEEL R. G. D., 1960, PRINCIPLES PROCEDURE

[9]

SWIFT CE, 1961, FOOD TECHNOL-CHICAGO, V15, P468

[10] MEASUREMENT OF EMULSIFYING CAPACITY BY ELECTRICAL RESISTANCE [J].

WEBB, NB ;

IVEY, FJ ;

CRAIG, HB ;

JONES, VA ;

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JOURNAL OF FOOD SCIENCE, 1970, 35 (04) :501-&

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