COMMINUTED MEAT EMULSIONS - FACTORS AFFECTING MEAT PROTEINS AS EMULSION STABILIZERS

被引：0
|
作者：
SWIFT, CE
SULZBACHER, WL
机构：
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 ;
摘要：
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页码：224 / &
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