EFFECTS OF TYPES AND LEVELS OF FAT AND RATES AND TEMPERATURES OF COMMINUTION ON PROCESSING AND CHARACTERISTICS OF FRANKFURTERS

被引：54

作者：

TOWNSEND, WE

ACKERMAN, SA

WITNAUER, LP

PALM, WE

SWIFT, CE

机构：

来源：

关键词：

D O I：

10.1111/j.1365-2621.1971.tb04038.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：261 / &

相关论文

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