EFFECT OF MIXING AND MOISTURE MODIFICATION ON TOUGHENING AND DIMETHYLAMINE FORMATION IN ALASKA POLLOCK MINCE DURING FROZEN STORAGE AT - 10-DEGREES-C

被引：4

作者：

BOER, G ^{[1
]}

FENNEMA, O ^{[1
]}

机构：

[1] UNIV WISCONSIN,DEPT FOOD SCI,MADISON,WI 53706

来源：

JOURNAL OF FOOD SCIENCE | 1989年 / 54卷 / 06期

关键词：

D O I：

10.1111/j.1365-2621.1989.tb05151.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：1524 / 1529

页数：6

共 39 条

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