EFFECTS OF PREBLENDING, REDUCED FAT AND SALT LEVELS ON FRANKFURTER CHARACTERISTICS

被引：110

作者：

HAND, LW ^{[1
]}

HOLLINGSWORTH, CA ^{[1
]}

CALKINS, CR ^{[1
]}

MANDIGO, RW ^{[1
]}

机构：

[1] UNIV NEBRASKA,DEPT ANIM SCI,LINCOLN,NE 68583

来源：

JOURNAL OF FOOD SCIENCE | 1987年 / 52卷 / 05期

关键词：

D O I：

10.1111/j.1365-2621.1987.tb14030.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：1149 / 1151

页数：3

共 15 条

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[8] EFFECTS OF SALT LEVELS IN PRE-RIGOR BLENDS AND COOKED SAUSAGES ON WATER BINDING, RELEASED FAT AND PH [J].

PUOLANNE, EJ ;

TERRELL, RN .

JOURNAL OF FOOD SCIENCE, 1983, 48 (04) :1022-1024

[9] EFFECT OF REDUCTION AND PARTIAL REPLACEMENT OF SODIUM ON BOLOGNA CHARACTERISTICS AND ACCEPTABILITY [J].

SEMAN, DL ;

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MANDIGO, RW .

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[10]

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