EFFECT OF METHOD OF COMMINUTION (FLAKE-CUTTING AND GRINDING) ON ACCEPTABILITY AND QUALITY OF HAMBURGER PATTIES

被引：18

作者：

RANDALL, CJ ^{[1
]}

LARMOND, E ^{[1
]}

机构：

[1] CANADA DEPT AGR,INST FOOD RES,OTTAWA K1A OC6,ONTARIO,CANADA

来源：

JOURNAL OF FOOD SCIENCE | 1977年 / 42卷 / 03期

关键词：

D O I：

10.1111/j.1365-2621.1977.tb12589.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：728 / 730

页数：3

共 16 条

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[8] SOYA ADDITIVES IN BEEF PATTIES [J].

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