COMPARISONS OF CARBOXYMETHYL CELLULOSE WITH DIFFERING MOLECULAR-FEATURES IN LOW-FAT FRANKFURTERS

被引：45
|
作者：
LIN, KC
KEETON, JT
GILCHRIST, CL
CROSS, HR
机构：
来源：
JOURNAL OF FOOD SCIENCE | 1988年 / 53卷 / 06期
关键词：
D O I：
10.1111/j.1365-2621.1988.tb07792.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：1592 / 1595
页数：4
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