IMPROVING QUALITY OF MECHANICALLY DEBONED FOWL MEAT BY CENTRIFUGATION

被引：50

作者：

FRONING, GW ^{[1
]}

JOHNSON, F ^{[1
]}

机构：

[1] UNIV NEBRASKA,DEPT POULTRY SCI,LINCOLN,NB 68503

来源：

JOURNAL OF FOOD SCIENCE | 1973年 / 38卷 / 02期

关键词：

D O I：

10.1111/j.1365-2621.1973.tb01405.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

收藏

页码：279 / 281

页数：3

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