PHYSICAL-CHEMICAL PROPERTIES AND COOKING YIELD OF HAMBURGERS PREPARED FROM ACCELERATED PROCESSED BEEF

被引：0
|
作者：
VANLAACK, RLJM
SMULDERS, FJM
机构：
来源：
JOURNAL OF FOOD SCIENCE | 1990年 / 55卷 / 05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：1268 / &
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