EFFECTS OF LEVELS OF FAT AND PROTEIN ON STABILITY AND VISCOSITY OF EMULSIONS PREPARED FROM MECHANICALLY DEBONED POULTRY MEAT

被引：19
作者：
MAYFIELD, TL
HALE, KK
RAO, VNM
ANGULOCHACON, IA
机构：
[1] UNIV GEORGIA,DEPT FOOD SCI,ATHENS,GA 30602
[2] UNIV GEORGIA,DEPT POULTRY SCI,ATHENS,GA 30602
来源：
JOURNAL OF FOOD SCIENCE | 1978年 / 43卷 / 01期
关键词：
D O I：
10.1111/j.1365-2621.1978.tb09769.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：197 / 201
页数：5
相关论文
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