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《Science and Technology of Food Industry》 2010-04
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Analysis of the impact factors of texture of celery beef balls by response surface methodology

CHEN Li-de1,XIA Yang-yi1,ZHANG Jian1,CHEN Feng1,SHANG Yong-biao1,2,(1.College of Food Science,Southwest University,Chongqing 400715,China;2. Research Center of Characteristic Food Engineering Technology,Chongqing 400715,China)  
The study on quality characteristics of Chinese traditional meat ball was enough,but the quality characteristics of vegetable meat ball wasn’t. For celery beef balls as the research object,quality characteristics were studied and analyzed using the response surface methodology. The results showed that the processing of celery beef balls better-quality conditions were:starch 13%,carrageenan 1.5%,and celery juice 57%.
【Fund】: “十一五”国家科技支撑计划项目(2007BAD51B06);; 重庆市特色食品工程技术研究中心项目
【CateGory Index】: TS251.1
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