THE EFFECTS OF HOT-BONED FAT TYPE, PREBLENDING TREATMENT AND STORAGE TIME ON VARIOUS PHYSICAL, PROCESSING AND SENSORY CHARACTERISTICS OF NONSPECIFIC LUNCHEON LOAVES

被引：4

作者：

BENTLEY, DS

REAGAN, JO

MILLER, MF

机构：

来源：

MEAT SCIENCE | 1988年 / 23卷 / 02期

关键词：

D O I：

10.1016/0309-1740(88)90020-4

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：131 / 138

页数：8

共 11 条

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