INFLUENCE OF LIPID-COMPOSITION ON THE WATER AND FAT EXUDATION AND GEL STRENGTH OF MEAT BATTERS

被引：11

作者：

WHITING, RC

机构：

来源：

关键词：

D O I：

10.1111/j.1365-2621.1987.tb14024.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：1126 / 1129

页数：4

共 21 条

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[5] CHRISTIAN JA, 1967, FOOD TECHNOL-CHICAGO, V21, P1024
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