STUDIES ON EMULSIFYING CHARACTERISTICS OF SOME INTRACELLULAR TURKEY MUSCLE PROTEINS

被引：18
作者：
NEELAKAN.S
FRONING, GW
机构：
来源：
JOURNAL OF FOOD SCIENCE | 1971年 / 36卷 / 04期
关键词：
D O I：
10.1111/j.1365-2621.1971.tb15142.x
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
引用
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页码：613 / &
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