MOISTURE MOBILITY IN MEAT EMULSION DURING THERMAL-PROCESSING - ANALYSIS OF SLAB MOISTURE PROFILE

被引：3

作者：

MITTAL, GS ^{[1
]}

BLAISDELL, JL ^{[1
]}

HERUM, FL ^{[1
]}

机构：

[1] OHIO STATE UNIV,DEPT AGR ENGN,COLUMBUS,OH 43210

来源：

MEAT SCIENCE | 1983年 / 9卷 / 01期

关键词：

D O I：

10.1016/0309-1740(83)90051-7

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：15 / 32

页数：18

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