THE EFFECT OF CALCIUM-CARBONATE AND SODIUM ALGINATE ON THE COLOR AND BIND STRENGTH OF RESTRUCTURED BEEF STEAKS

被引：9
|
作者：
TROUT, GR
机构：
来源：
MEAT SCIENCE | 1989年 / 25卷 / 03期
关键词：
D O I：
10.1016/0309-1740(89)90069-7
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
引用
收藏
页码：163 / 175
页数：13
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