HEAT-INDUCED GELATION OF MINCED RAINBOW-TROUT (SALMO-GAIRDNERI) - EFFECT OF PH, SODIUM-CHLORIDE AND SETTING

被引：28

|

作者：

AUTIO, K

KIESVAARA, M

POLVINEN, K

机构：

来源：

JOURNAL OF FOOD SCIENCE | 1989年 / 54卷 / 04期

关键词：

D O I：

10.1111/j.1365-2621.1989.tb07887.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：805 / &

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