AQUEOUS EXTRACTION OF PROTEIN ISOLATE FROM MECHANICALLY DEBONED POULTRY MEAT

被引：17

作者：

YOUNG, LL ^{[1
]}

机构：

[1] USDA,RICHARD B RUSSEL AGR RES CTR,ATHENS,GA 30604

来源：

JOURNAL OF FOOD SCIENCE | 1975年 / 40卷 / 06期

关键词：

D O I：

10.1111/j.1365-2621.1975.tb01030.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：1115 / 1118

页数：4

共 50 条

[1] TEXTURIZATION OF HAND-DEBONED AND MECHANICALLY-DEBONED POULTRY MEAT COMBINATIONS WITH A SOY PROTEIN ISOLATE BY EXTRUSION COOKING
BAJABER, AS
SOFOS, JN
SCHMIDT, GR
MAGA, JA
[J]. FOOD SCIENCE AND TECHNOLOGY-LEBENSMITTEL-WISSENSCHAFT & TECHNOLOGIE, 1992, 25 (02): : 153 - 157
[2] MECHANICALLY-DEBONED POULTRY MEAT
FRONING, GW
[J]. FOOD TECHNOLOGY, 1976, 30 (09) : 50 - &
[3] ULTRASTRUCTURE OF MECHANICALLY DEBONED POULTRY MEAT
SCHNELL, PG
VADEHRA, DV
HOOD, LR
BAKER, RC
[J]. POULTRY SCIENCE, 1974, 53 (01) : 416 - 419
[4] USE OF MECHANICALLY DEBONED AND MANUALLY DEBONED POULTRY MEAT IN MEAT EMULSIONS - REVIEW
RANDALL, CJ
[J]. CANADIAN INSTITUTE OF FOOD SCIENCE AND TECHNOLOGY JOURNAL-JOURNAL DE L INSTITUT CANADIEN DE SCIENCE ET TECHNOLOGIE ALIMENTAIRES, 1977, 10 (03): : 147 - 152
[5] PARTIAL DEWATERING OF MECHANICALLY DEBONED POULTRY MEAT
MAURER, AJ
GOBLE, JW
[J]. POULTRY SCIENCE, 1979, 58 (04) : 1083 - 1084
[6] AUTOXIDATION OF LIPIDS IN MECHANICALLY DEBONED POULTRY MEAT
MOERCK, KE
BALL, HR
[J]. POULTRY SCIENCE, 1973, 52 (05) : 2065 - 2066
[7] PROTEIN QUALITY OF MECHANICALLY DEBONED POULTRY MEAT AS MEASURED BY RAT PER
BRINKMAN, GL
MACNEIL, JH
[J]. NUTRITION REPORTS INTERNATIONAL, 1976, 14 (03): : 365 - 369
[8] HEAT PASTEURIZATION OF MECHANICALLY DEBONED POULTRY MEAT
MAST, MG
MACNEIL, JH
[J]. POULTRY SCIENCE, 1975, 54 (04) : 1024 - 1030
[9] THE USE OF VEGETABLE PROTEIN TO RESTRUCTURE MECHANICALLY DEBONED RED MEAT AND POULTRY
STONE, DE
[J]. ACTIVITIES REPORT-RESEARCH AND DEVELOPMENT ASSOCIATES FOR MILITARY FOOD AND PACKAGING SYSTEMS INC, 1980, 32 (01): : 76 - 82
[10] MECHANICALLY DEBONED RED MEAT, POULTRY, AND FISH
不详
[J]. FOOD TECHNOLOGY, 1979, 33 (03) : 77 - 79

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