RELATIONSHIP BETWEEN COMPOSITION AND STABILITY OF SAUSAGE-TYPE EMULSIONS

被引：44
作者：
MORRISON, GS
WEBB, NB
BLUMER, TN
IVEY, FJ
HAQ, A
机构：
来源：
JOURNAL OF FOOD SCIENCE | 1971年 / 36卷 / 03期
关键词：
D O I：
10.1111/j.1365-2621.1971.tb06380.x
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
引用
收藏
页码：426 / &
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