EVALUATION OF SALT, POLYPHOSPHATES AND THEIR BLENDS AT DIFFERENT LEVELS ON PHYSICOCHEMICAL PROPERTIES OF BUFFALO MEAT AND PATTIES

被引：34

作者：

ANJANEYULU, ASR

SHARMA, N

KONDAIAH, N

机构：

来源：

MEAT SCIENCE | 1989年 / 25卷 / 04期

关键词：

D O I：

10.1016/0309-1740(89)90047-8

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：293 / 306

页数：14

共 30 条

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