EFFECTS OF SALT, SODIUM TRIPOLYPHOSPHATE AND FROZEN STORAGE TIME ON PROPERTIES OF A FLAKED, CURED PORK PRODUCT

被引：34
|
作者：
NEER, KL [1 ]
MANDIGO, RW [1 ]
机构：
[1] UNIV NEBRASKA,DEPT ANIM SCI,LINCOLN,NE 68583
来源：
JOURNAL OF FOOD SCIENCE | 1977年 / 42卷 / 03期
关键词：
D O I：
10.1111/j.1365-2621.1977.tb12592.x
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
引用
收藏
页码：738 / 742
页数：5
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