NUTRITIVE-VALUE OF MEAT SUBSTITUTE PREPARED FROM BREWERS YEAST AND ISOLATED SOY PROTEIN

被引：2
作者：
DWIVEDI, BK
BELL, JM
GIBSON, DL
机构：
来源：
CANADIAN INSTITUTE OF FOOD SCIENCE AND TECHNOLOGY JOURNAL | 1972年 / 5卷 / 03期
关键词：
D O I：
10.1016/S0315-5463(72)74112-7
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：155 / &
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