A MICROSCOPICAL STUDY OF THE STRUCTURE OF MEAT EMULSIONS AND ITS RELATIONSHIP TO THERMAL-STABILITY

被引：45
作者：
LEE, CM
CARROLL, RJ
ABDOLLAHI, A
机构：
[1] UNIV RHODE ISL,DEPT FOOD SCI & TECHNOL NUTR & DEITET,KINGSTON,RI 02881
[2] USDA SEA,EASTERN REG RES CTR,PHILADELPHIA,PA 19118
来源：
JOURNAL OF FOOD SCIENCE | 1981年 / 46卷 / 06期
关键词：
D O I：
10.1111/j.1365-2621.1981.tb04486.x
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
引用
收藏
页码：1789 / &
相关论文
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