COMPARISONS OF CARBOXYMETHYL CELLULOSE WITH DIFFERING MOLECULAR-FEATURES IN LOW-FAT FRANKFURTERS

被引：45

作者：

LIN, KC

KEETON, JT

GILCHRIST, CL

CROSS, HR

机构：

来源：

JOURNAL OF FOOD SCIENCE | 1988年 / 53卷 / 06期

关键词：

D O I：

10.1111/j.1365-2621.1988.tb07792.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：1592 / 1595

页数：4

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