THE EFFECT OF FORMULATION AND PROCESSING ON THE WATER ACTIVITY OF EGG SAUSAGE

被引：0
|
作者：
PIKE, OA [1 ]
HUBER, CS [1 ]
机构：
[1] BRIGHAM YOUNG UNIV,DEPT FOOD SCI & NUTR,PROVO,UT 84602
来源：
POULTRY SCIENCE | 1982年 / 61卷 / 07期
关键词：
D O I：
暂无
中图分类号：
S8 [畜牧、 动物医学、狩猎、蚕、蜂];
学科分类号：
0905 ;
摘要：
引用
收藏
页码：1525 / 1525
页数：1
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