FUNCTIONALITY OF MUSCLE CONSTITUENTS IN THE PROCESSING OF COMMINUTED MEAT-PRODUCTS

被引：173

作者：

ACTON, JC

ZIEGLER, GR

BURGE, DL

机构：

来源：

CRC CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION | 1983年 / 18卷 / 02期

关键词：

D O I：

10.1080/10408398209527360

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

收藏

页码：99 / 121

页数：23

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