EFFECT OF SALT AND TRIPOLYPHOSPHATE ON ACCEPTABILITY OF FLAKED AND FORMED HAMBURGER PATTIES

被引：19

作者：

HUFFMAN, DL

CROSS, HR

CAMPBELL, KJ

CORDRAY, JC

机构：

来源：

关键词：

D O I：

10.1111/j.1365-2621.1981.tb14524.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：34 / 36

页数：3

共 22 条

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STANFIELD, MS
FRANKS, WJ
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