ALGIN CALCIUM GEL AS A RAW AND COOKED BINDER IN STRUCTURED BEEF STEAKS

被引：65

作者：

MEANS, WJ

SCHMIDT, GR

机构：

[1] COLORADO STATE UNIV,DEPT ANIM SCI,FT COLLINS,CO 80523

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

来源：

JOURNAL OF FOOD SCIENCE | 1986年 / 51卷 / 01期

关键词：

D O I：

10.1111/j.1365-2621.1986.tb10836.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：60 / 65

页数：6

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