COMPOSITION, NUTRITIVE-VALUE, AND SENSORY ATTRIBUTES OF FISH STICKS PREPARED FROM MINCED FISH FLESH FORTIFIED WITH TEXTURED SOY PROTEINS

被引：0
|
作者：
MEINKE, WW
FINNE, G
NICKELSON, R
MARTIN, R
机构：
[1] TEXAS A&M UNIV,DEPT ANIM SCI,SEAFOOD TECHNOL SECT,COLLEGE STN,TX 77843
[2] TEXAS A&M UNIV,PROT RES & DEV CTR,COLLEGE STN,TX 77843
[3] NATL FISHERIES INST,WASHINGTON,DC 20036
来源：
MARINE FISHERIES REVIEW | 1983年 / 45卷 / 7-9期
关键词：
D O I：
暂无
中图分类号：
S9 [水产、渔业];
学科分类号：
0908 ;
摘要：
引用
收藏
页码：34 / 37
页数：4
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