RHEOLOGICAL AND GELATION PROPERTIES OF MEAT BATTERS PREPARED WITH 3 CHLORIDE SALTS

被引：27

作者：

BARBUT, S ^{[1
]}

MITTAL, GS ^{[1
]}

机构：

[1] UNIV GUELPH,SCH ENGN,GUELPH N1G 2W1,ONTARIO,CANADA

来源：

关键词：

D O I：

10.1111/j.1365-2621.1988.tb09261.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：1296 / &

共 28 条

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