EFFECTS OF SALT AND PYROPHOSPHATE ON THE PHYSICAL AND CHEMICAL-PROPERTIES OF BEEF MUSCLE

被引：53

作者：

PATERSON, BC

PARRISH, FC

STROMER, MH

机构：

来源：

JOURNAL OF FOOD SCIENCE | 1988年 / 53卷 / 05期

关键词：

D O I：

10.1111/j.1365-2621.1988.tb09252.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：1258 / 1265

页数：8

共 27 条

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