EFFECT OF SOME PROTEINS ON BINDING QUALITY OF AN EXPERIMENTAL SAUSAGE

被引：96
作者：
FUKAZAWA, T
YASUI, T
HASHIMOTO, Y
机构：
来源：
JOURNAL OF FOOD SCIENCE | 1961年 / 26卷 / 05期
关键词：
D O I：
10.1111/j.1365-2621.1961.tb00403.x
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
引用
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页码：541 / &
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