MICROSTRUCTURE AND TEXTURE OF MEAT EMULSIONS SUPPLEMENTED WITH PLANT-PROTEINS

被引：0
作者：
PAULSON, AT [1 ]
TUNG, MA [1 ]
机构：
[1] UNIV BRITISH COLUMBIA,DEPT FOOD SCI,VANCOUVER V6T 1W5,BC,CANADA
来源：
FOOD MICROSTRUCTURE | 1989年 / 8卷 / 01期
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D O I：
暂无
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
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页码：41 / 51
页数：11
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