EVALUATION OF THE WATER BINDING-PROPERTIES OF FOOD HYDROCOLLOIDS BY PHYSICAL-CHEMICAL METHODS AND IN A LOW FAT MEAT EMULSION

被引：100

作者：

WALLINGFORD, L

LABUZA, TP

机构：

来源：

关键词：

D O I：

10.1111/j.1365-2621.1983.tb14775.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：1 / 5

页数：5

共 32 条

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