THE INFLUENCE OF GLYCEROL ON THE TEXTURE AND STABILITY OF COOKED EMULSIONS OF FRANKFURTER TYPE MEAT

被引：7
作者：
LACROIX, C [1 ]
CASTAIGNE, F [1 ]
机构：
[1] UNIV LAVAL,CTR RECH NUTR,ST FOY G1K 7P4,QUEBEC,CANADA
来源：
CANADIAN INSTITUTE OF FOOD SCIENCE AND TECHNOLOGY JOURNAL-JOURNAL DE L INSTITUT CANADIEN DE SCIENCE ET TECHNOLOGIE ALIMENTAIRES | 1985年 / 18卷 / 01期
关键词：
D O I：
10.1016/S0315-5463(85)71717-8
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
引用
收藏
页码：34 / 43
页数：10
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