COLOR STABILITY OF RADAPPERTIZED CURED MEAT

被引：2

作者：

KAMAREI, AR ^{[1
]}

KAREL, M ^{[1
]}

WIERBICKI, E ^{[1
]}

机构：

[1] USA,NATICK RES & DEV COMMAND,NATICK,MA 01760

来源：

关键词：

D O I：

10.1111/j.1365-2621.1981.tb14525.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：37 / 40

页数：4

共 16 条

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[4] EFFECT OF VARIOUS LEVELS OF POTASSIUM-NITRATE AND SODIUM NITRITE ON COLOR AND FLAVOR OF CURED LOINS AND COUNTRY-STYLE HAMS
EAKES, BD
BLUMER, TN
[J]. JOURNAL OF FOOD SCIENCE, 1975, 40 (05) : 977 - 980
[5] GREVER ABG, 1974, 1ST P INT S NITR MEA, P103
[6] Hornsey HC, 1957, J SCI FOOD AGR, V8, P547, DOI DOI 10.1002/JSFA.2740080910
[7] INGRAM M, 1974, 1973 P INT S NITR ME, P63
[8] SPECTRAL STUDIES ON ROLE OF IONIZING-RADIATION IN COLOR CHANGES OF RADAPPERTIZED BEEF
KAMAREI, AR
KAREL, M
WIERBICKI, E
[J]. JOURNAL OF FOOD SCIENCE, 1979, 44 (01) : 25 - 32
[9] Karel M., 1975, PRINCIPLES FOOD SC 2, P93
[10] PERYAM DR, 1957, FOOD TECHNOL S9