REVIEW OF FACTORS AFFECTING EMULSIFYING CHARACTERISTICS OF POULTRY MEAT

被引：14

|

作者：

CUNNINGHAM, FE

FRONING, GW

机构：

来源：

POULTRY SCIENCE | 1972年 / 51卷 / 05期

关键词：

D O I：

10.3382/ps.0511714

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

收藏

页码：1714 / +

页数：1

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