FACTORS AFFECTING TEXTURAL CHARACTERISTICS OF COOKED COMMINUTED FISH MUSCLE

被引：52

作者：

LEE, CM ^{[1
]}

TOLEDO, RT ^{[1
]}

机构：

[1] UNIV GEORGIA,DEPT FOOD SCI,ATHENS,GA 30602

来源：

关键词：

D O I：

10.1111/j.1365-2621.1976.tb00627.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：391 / 397

页数：7

共 27 条

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CONNELL, JJ .

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[5]

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[6]

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[7]

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[8]

HAMM R, 1962, Z LEBENSMITTEL UNTER, V116, P511

[9]

HAMM R, 1971, S PHOSPHATES FOOD PR

[10]

HAMM R, 1966, PHYSIOLOGY BIOCHEMIS