PARAMETERS AFFECTING MEAT PROTEIN EXTRACTION AND INTERPRETATION OF MODEL SYSTEM DATA FOR MEAT EMULSION FORMATION

被引：64

作者：

GILLETT, TA ^{[1
]}

MEIBURG, DE ^{[1
]}

BROWN, CL ^{[1
]}

SIMON, S ^{[1
]}

机构：

[1] UNION CARBIDE CORP,INST FOOD SCI,DIV FILMS PACKAGING,CHICAGO,IL 60638

来源：

关键词：

D O I：

10.1111/j.1365-2621.1977.tb08438.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：1606 / 1610

页数：5

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