EFFECT OF VARIOUS ANIMAL AND VEGETABLE PROTEIN MATERIALS ON REPLACING BEEF COMPONENT IN A MEAT EMULSION SYSTEM

被引：41

作者：

RANDALL, CJ

RAYMOND, DP

VOISEY, PW

机构：

[1] CANADA DEPT AGR,RES BRANCH,INST FOOD RES,OTTAWA K1A 0C6,ONTARIO,CANADA

[2] CANADA DEPT AGR,RES BRANCH,ENGN RES SERV,OTTAWA K1A OC6,ONTARIO,CANADA

来源：

CANADIAN INSTITUTE OF FOOD SCIENCE AND TECHNOLOGY JOURNAL-JOURNAL DE L INSTITUT CANADIEN DE SCIENCE ET TECHNOLOGIE ALIMENTAIRES | 1976年 / 9卷 / 04期

关键词：

D O I：

10.1016/S0315-5463(76)73678-2

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：216 / 221

页数：6

共 16 条

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