TEXTURE AND SENSORY EVALUATIONS OF FRANKFURTERS MADE WITH DIFFERENT FORMULATIONS AND PROCESSES

被引：41

作者：

LEE, CM ^{[1
]}

WHITING, RC ^{[1
]}

JENKINS, RK ^{[1
]}

机构：

[1] USDA ARS,EASTERN REG RES CTR,PHILADELPHIA,PA 19118

来源：

JOURNAL OF FOOD SCIENCE | 1987年 / 52卷 / 04期

关键词：

D O I：

10.1111/j.1365-2621.1987.tb14237.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：896 / 900

页数：5

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