PILOT PLANT DEVELOPMENT OF THE ALKALI COOKING PROCESS FOR COTTONSEED MEATS .1. EFFECT OF FLAKE THICKNESS AND OF TIME, TEMPERATURE, AND MOISTURE CONTENT DURING COOKING

被引:7
作者
KING, WH
KNOEPFLER, NB
HOFFPAUIR, CL
MCCOURTNEY, EJ
机构
关键词
D O I
10.1007/BF02637933
中图分类号
O69 [应用化学];
学科分类号
081704 ;
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页码:27 / 30
页数:4
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