UTILIZATION OF MECHANICALLY DEBONED BEEF IN COOKED SALAMI

被引：4

作者：

JOSEPH, AL

BERRY, BW

CROSS, HR

MAGA, JA

机构：

[1] COLORADO STATE UNIV,DEPT ANIM SCI,FT COLLINS,CO 80523

[2] COLORADO STATE UNIV,DEPT FOOD SCI & NUTR,FT COLLINS,CO 80523

来源：

JOURNAL OF FOOD SCIENCE | 1978年 / 43卷 / 02期

关键词：

D O I：

10.1111/j.1365-2621.1978.tb02292.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：307 / 311

页数：5

共 20 条

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[18] ADDITION OF TEXTURED SOY PROTEIN AND MECHANICALLY DEBONED BEEF TO GROUND BEEF FORMULATIONS [J].

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CARPENTER, ZL .

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[20] A DISTILLATION METHOD FOR THE QUANTITATIVE DETERMINATION OF MALONALDEHYDE IN RANCID FOODS [J].

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