COMPARISON OF DIFFERENT METHODS FOR DETERMINING THE WATER BINDING-CAPACITY OF PORK .1. CHANGES IN THE WATER BINDING-CAPACITY RESULTING FROM THE TIME OF MEASUREMENT AND MEASURING POINT

被引：0

作者：

GROSSE, F

OTTO, E

机构：

来源：

ARCHIV FUR TIERZUCHT-ARCHIVES OF ANIMAL BREEDING | 1978年 / 21卷 / 06期

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暂无

中图分类号：

S8 [畜牧、动物医学、狩猎、蚕、蜂];

学科分类号：

0905 ;

摘要：

引用

页码：399 / 407

页数：9

共 50 条

[1] WATER BINDING-CAPACITY OF MEAT
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[J]. FLEISCHWIRTSCHAFT, 1987, 67 (04): : 418 - &
[2] THE WATER BINDING-CAPACITY OF THE DIFFERENT KINDS OF MEAT IN BRUHWURST
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[J]. FLEISCHWIRTSCHAFT, 1983, 63 (01): : 91 - 92
[3] CHANGES IN THE CONFORMATION OF MUSCLE PROTEIN DURING AGING AND THEIR RELATION TO THE WATER BINDING-CAPACITY OF PORK
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[J]. ERNAHRUNGS-UMSCHAU, 1987, 34 (10): : 343 - 347
[6] CONTROL OF WATER BINDING-CAPACITY OF WHEY PROTEIN
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[7] WATER BINDING-CAPACITY OF MIXTURES OF LENS CRYSTALLINS
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[J]. EXPERIMENTAL EYE RESEARCH, 1992, 55 (03) : 387 - 391
[8] RADIOTRACER TECHNIQUE FOR DETERMINING WATER BINDING-CAPACITY OF SOY PROTEIN ISOLATE
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[9] WATER BINDING-CAPACITY AND MACROSTRUCTURE OF APPLE TISSUE PARTICLES
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[10] INFLUENCE OF PROCESSING TIME AND TEMPERATURE IN THE CUTTER ON THE WATER BINDING-CAPACITY OF THE MEAT IN BRUHWURST
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