RELATIONSHIP OF WATER-CONTENT TO TEXTURAL CHARACTERISTICS, WATER ACTIVITY, AND THERMAL-CONDUCTIVITY OF SOME COMMERCIAL SAUSAGES

被引：30

作者：

ZIEGLER, GR ^{[1
]}

RIZVI, SSH ^{[1
]}

ACTON, JC ^{[1
]}

机构：

[1] CLEMSON UNIV,DEPT FOOD SCI,CLEMSON,SC 29634

来源：

JOURNAL OF FOOD SCIENCE | 1987年 / 52卷 / 04期

关键词：

D O I：

10.1111/j.1365-2621.1987.tb14238.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：901 / &

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