EXTRACTABLE-EMULSIFYING CAPACITY OF HAND AND MECHANICALLY-DEBONED MUTTON

被引：18

作者：

ANDERSON, JR ^{[1
]}

GILLETT, TA ^{[1
]}

机构：

[1] UTAH STATE UNIV,DEPT NUTR & FOOD SCI,LOGAN,UT 84322

来源：

JOURNAL OF FOOD SCIENCE | 1974年 / 39卷 / 06期

关键词：

D O I：

10.1111/j.1365-2621.1974.tb07339.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：1147 / 1149

页数：3

共 21 条

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[7] CHARACTERIZATION OF MECHANICALLY DEBONED HOT AND COLD MUTTON CARCASSES [J].

FIELD, RA ;

RILEY, ML ;

CORBRIDGE, MH .

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[8] POULTRY MEAT SOURCES AND THEIR EMULSIFYING CHARACTERISTICS AS RELATED TO PROCESSING VARIABLES [J].

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[9] EFFECT OF PH AND SALT PREBLENDING ON EMULSIFYING CHARACTERISTICS OF MECHANICALLY DEBONED TURKEY FRAME MEAT [J].

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[10]

GOODSELL WD, 1972, ERS523 USDA B

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