Influence of protein-fat suspensions with vegetable fillers on the functional and technological properties of minced meat cutlets

被引：0
|
作者：
Kolesnikova, N., V [1 ]
Danilov, M. B. [1 ]
Startseva, A. A. [1 ]
机构：
[1] East Siberian State Univ Technol & Management, SEOVPO, Ul Klyuchevskaya 40a, Ulan Ude 670013, Russia
来源：
IZVESTIYA VUZOV-PRIKLADNAYA KHIMIYA I BIOTEKHNOLOGIYA | 2011年 / 01期
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D O I：
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中图分类号：
O6 [化学];
学科分类号：
0703 ;
摘要：
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页码：151 / +
页数：2
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