USE OF COAGULATED LACTALBUMIN FROM CHEESE WHEY IN GROUND MEATS

被引：13

作者：

JELEN, P ^{[1
]}

机构：

[1] UNIV ALBERTA,DEPT FOOD SCI,EDMONTON T6G 2N2,ALBERTA,CANADA

来源：

JOURNAL OF FOOD SCIENCE | 1975年 / 40卷 / 05期

关键词：

D O I：

10.1111/j.1365-2621.1975.tb02270.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：1072 / 1074

页数：3

共 18 条

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[9]

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[10]

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