WHEY UTILIZATION IN FERMENTED SAUSAGE EVALUATION OF CHEMICAL, SENSORY AND PHYSICAL CHARACTERISTICS

被引：1
|
作者：
PARADIS, DC
MUNGAL, M
机构：
来源：
CANADIAN INSTITUTE OF FOOD SCIENCE AND TECHNOLOGY JOURNAL-JOURNAL DE L INSTITUT CANADIEN DE SCIENCE ET TECHNOLOGIE ALIMENTAIRES | 1984年 / 17卷 / 01期
关键词：
D O I：
10.1016/S0315-5463(84)72315-7
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
引用
收藏
页码：44 / 47
页数：4
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