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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