WEIGHT-LOSS IN FRANKFURTERS DURING THERMAL-PROCESSING

被引：25

作者：

MITTAL, GS ^{[1
]}

BLAISDELL, JL ^{[1
]}

机构：

[1] OHIO STATE UNIV,DEPT AGR ENGN,COLUMBUS,OH 43210

来源：

关键词：

D O I：

10.1016/0309-1740(83)90018-9

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：79 / 88

页数：10

共 13 条

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[2]

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[3]

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[4]

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[5]

CHUNG D S, 1967, Transactions of the ASAE (American Society of Agricultural Engineers), V10, P549

[6]

Cochran W.G., 1957, EXPT DESIGN, Vsecond

[7]

IGBEKA JC, 1976, INT FOOD ENG M P BOS

[8] EFFECTS OF FAT CONTENT ON DIFFUSION OF WATER IN FISH MUSCLE [J].

JASON, AC .

MITTAL, GS ;

BLAISDELL, JL .

[10]

MITTAL GS, 1983, MEAT SCI, V8, P273