COMPARISON OF RABBIT, BEEF, AND CHICKEN MEATS FOR FUNCTIONAL-PROPERTIES AND FRANKFURTER PROCESSING

被引：37

作者：

WHITING, RC ^{[1
]}

JENKINS, RK ^{[1
]}

机构：

[1] USDA,ARS,EASTERN REG RES CTR,PHILADELPHIA,PA 19118

来源：

JOURNAL OF FOOD SCIENCE | 1981年 / 46卷 / 06期

关键词：

D O I：

10.1111/j.1365-2621.1981.tb04465.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：1693 / 1696

页数：4

共 20 条

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