EFFECT OF SODIUM-SALTS AND ADDED WATER ON PHYSICAL, CHEMICAL AND SENSORY PROPERTIES OF DARK TURKEY MEAT SUBJECTED TO LONG-TERM FROZEN STORAGE

被引：1

作者：

PATEL, SB

KING, AJ

LEE, YB

机构：

[1] UNIV CALIF DAVIS,DEPT AVIAN SCI,DAVIS,CA 95616

[2] UNIV CALIF DAVIS,DEPT ANIM SCI,DAVIS,CA 95616

来源：

JOURNAL OF FOOD SCIENCE | 1988年 / 53卷 / 06期

关键词：

D O I：

10.1111/j.1365-2621.1988.tb07797.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：1610 / 1614

页数：5

共 40 条

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[7] EFFECT OF SODIUM-NITRITE AND SODIUM ERYTHORBATE ON THE CHEMICAL, SENSORY, AND MICROBIOLOGICAL PROPERTIES OF WATER-ADDED TURKEY HAM
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[8] The effect of long-term frozen storage on the quality of frozen and thawed mashed potatoes with added cryoprotectant mixtures
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[J]. INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 2009, 44 (07): : 1373 - 1387
[9] THE EFFECT OF LONG TERM STORAGE ON PHYSICAL AND CHEMICAL PROPERTIES OF POTATO
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[J]. TURKISH JOURNAL OF FIELD CROPS, 2016, 21 (02) : 218 - 223
[10] Effect of long-term frozen storage on the rheological properties of pressurized glucomannan gels
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[J]. FOOD HYDROCOLLOIDS, 2017, 67 : 224 - 228

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