EFFECT OF SODIUM-CHLORIDE AND PHOSPHATES ON THE THERMAL-PROPERTIES OF CHICKEN MEAT PROTEINS

被引：64

作者：

KIJOWSKI, JM ^{[1
]}

MAST, MG ^{[1
]}

机构：

[1] PENN STATE UNIV,DEPT FOOD SCI,UNIVERSITY PK,PA 16802

来源：

JOURNAL OF FOOD SCIENCE | 1988年 / 53卷 / 02期

关键词：

D O I：

10.1111/j.1365-2621.1988.tb07707.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：367 / &

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