COMMINUTED MEAT EMULSIONS - FACTORS AFFECTING MEAT PROTEINS AS EMULSION STABILIZERS

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作者：

SWIFT, CE

SULZBACHER, WL

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来源：

FOOD TECHNOLOGY | 1963年 / 17卷 / 02期

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中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

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页码：224 / &

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