EVALUATION OF A FOOD PROCESSOR FOR MAKING MODEL MEAT EMULSIONS

被引：4
|
作者：
WHITING, RC
MILLER, AJ
机构：
来源：
JOURNAL OF FOOD SCIENCE | 1984年 / 49卷 / 04期
关键词：
D O I：
10.1111/j.1365-2621.1984.tb10440.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：1222 / &
相关论文
共 50 条
  • [21] Antioxidant Properties of Artemisia annua Extracts in Model Food Emulsions
    Skowyra, Monika
    Gabriela Gallego, Maria
    Segovia, Francisco
    Pilar Almajano, Maria
    ANTIOXIDANTS, 2014, 3 (01): : 116 - 128
  • [22] Synergistic Effect of BSA on Antioxidant Activities in Model Food Emulsions
    Gordon, M.H. (m.h.gordon@reading.ac.uk), 1600, American Oil Chemists' Society (81):
  • [23] Effect of interface in model food emulsions on the volatility of aroma compounds
    Landy, P
    Courthaudon, JL
    Dubois, C
    Voilley, A
    JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 1996, 44 (02) : 526 - 530
  • [24] Synergistic effect of BSA on antioxidant activities in model food emulsions
    Almajano, MP
    Gordon, MH
    JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY, 2004, 81 (03) : 275 - 280
  • [25] MEAT PROCESSOR SIMPLIFIES ODOR CONTROL
    WAGNER, JN
    FOOD ENGINEERING, 1981, 53 (07): : 58 - 59
  • [26] Making meat
    Sanders, Peter
    Engineering and Technology, 2010, 5 (05):
  • [27] 'MAKING MEAT'
    CANTOR, E
    NEW ENGLAND REVIEW-MIDDLEBURY SERIES, 1994, 16 (01): : 81 - 82
  • [28] Small meat processor experiments with composting
    Jerose, B
    BIOCYCLE, 2001, 42 (03) : 76 - +
  • [29] Ranking - Meat processor powerful presently
    不详
    FLEISCHWIRTSCHAFT, 2007, 87 (11): : 13 - 13
  • [30] HISTOLOGICAL CHARACTERISTICS OF TURKEY MEAT EMULSIONS
    FRONING, GW
    ANDERSEN, J
    MEBUS, CA
    POULTRY SCIENCE, 1970, 49 (02) : 497 - &
12345