EFFICACY OF PROTEIN ADDITIVES AS EMULSION STABILIZERS IN FRANKFURTERS

被引：109
作者：
SMITH, GC
JUHN, H
CARPENTER, ZL
MATTIL, KF
CATER, CM
机构：
[1] TEXAS A&M UNIV, FOOD PROT RES & DEV CTR, ENGN EXPT STN, COLLEGE STN, TX 77843 USA
[2] TEXAS A&M UNIV, AGR EXPT STN, DEPT ANIM SCI, COLLEGE STN, TX 77843 USA
来源：
JOURNAL OF FOOD SCIENCE | 1973年 / 38卷 / 05期
关键词：
D O I：
10.1111/j.1365-2621.1973.tb02091.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：849 / 855
页数：7
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