EFFECTS OF WHEAT GLUTEN, SOY ISOLATE AND FLAVORINGS ON PROPERTIES OF RESTRUCTURED BEEF STEAKS

被引：17

作者：

HAND, LW

CRENWELGE, CH

TERRELL, RN

机构：

来源：

JOURNAL OF FOOD SCIENCE | 1981年 / 46卷 / 04期

关键词：

D O I：

10.1111/j.1365-2621.1981.tb02977.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：1004 / 1006

页数：3

共 22 条

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