EVALUATION OF OBJECTIVE METHODS OF MEASURING DIFFERENCES IN TEXTURE OF FREEZE-DRIED CHICKEN MEAT

被引：9

作者：

BELE, LM

PALMER, HH

KLOSE, AA

IRMITER, TF

机构：

来源：

关键词：

D O I：

10.1111/j.1365-2621.1966.tb01943.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：791 / &

共 27 条

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