TENSILE-STRENGTH OF PROCESSED MEATS DETERMINED BY AN OBJECTIVE INSTRON TECHNIQUE

被引：25

作者：

GILLETT, TA ^{[1
]}

BROWN, CL ^{[1
]}

LEUTZINGER, RL ^{[1
]}

CASSIDY, RD ^{[1
]}

SIMON, S ^{[1
]}

机构：

[1] LAND O FROST, 621 131ST PL, HAMMOND, IN 46327 USA

来源：

JOURNAL OF FOOD SCIENCE | 1978年 / 43卷 / 04期

关键词：

D O I：

10.1111/j.1365-2621.1978.tb15249.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：1121 / +

页数：1

共 27 条

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[8]

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[9]

HANSEN LJ, 1966, Patent No. 3285752

[10]

HASHIMOTO Y., 1959, Food Research, V24, P185, DOI 10.1111/j.1365-2621.1959.tb17258.x

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