QUALITY CHARACTERISTICS OF RESTRUCTURED TURKEY MEAT WITH VARIABLE ALGINATE CALCIUM-LACTATE RATIOS

被引：12

作者：

ENSOR, SA ^{[1
]}

ERNST, EA ^{[1
]}

SOFOS, JN ^{[1
]}

SCHMIDT, GR ^{[1
]}

机构：

[1] COLORADO STATE UNIV,DEPT FOOD SCI & HUMAN NUTR,FT COLLINS,CO 80523

来源：

JOURNAL OF FOOD SCIENCE | 1989年 / 54卷 / 03期

关键词：

D O I：

10.1111/j.1365-2621.1989.tb04650.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：558 / 560

页数：3

共 13 条

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