EFFECT OF TEMPERATURE AND PH ON SOLUBLE PROTEINS OF HAM

被引：50

作者：

TRAUTMAN, JC

机构：

来源：

JOURNAL OF FOOD SCIENCE | 1966年 / 31卷 / 03期

关键词：

D O I：

10.1111/j.1365-2621.1966.tb00514.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：409 / +

页数：1

共 31 条

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