FUNCTIONAL PROPERTIES OF ADDED PROTEINS CORRELATED WITH PROPERTIES OF MEAT SYSTEMS - EFFECT OF SALT ON WATER-BINDING PROPERTIES OF MODEL MEAT SYSTEMS

被引：41
|
作者：
HERMANSSON, AM
AKESSON, C
机构：
[1] UNIV LUND,CHEM CTR,DIV FOOD TECHNOL,S-22007 LUND,SWEDEN
[2] SWEDISH INST FOOD PRESERVATION RES,S-40021 GOTHENBERG,SWEDEN
来源：
JOURNAL OF FOOD SCIENCE | 1975年 / 40卷 / 03期
关键词：
D O I：
10.1111/j.1365-2621.1975.tb12537.x
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
引用
收藏
页码：603 / 610
页数：8
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