FUNCTIONALITY OF MUSCLE CONSTITUENTS IN THE PROCESSING OF COMMINUTED MEAT-PRODUCTS

被引：174
作者：
ACTON, JC
ZIEGLER, GR
BURGE, DL
机构：
来源：
CRC CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION | 1983年 / 18卷 / 02期
关键词：
D O I：
10.1080/10408398209527360
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
引用
收藏
页码：99 / 121
页数：23
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