WATER-BINDING CAPACITY OF GROUND LAMB-SOY MIXTURES WITH DIFFERENT LEVELS OF WATER AND SALT AND INTERNAL ENDPOINT TEMPERATURES

被引：7

作者：

ALJAWAD, LS

BOWERS, JA

机构：

来源：

JOURNAL OF FOOD SCIENCE | 1988年 / 53卷 / 02期

关键词：

D O I：

10.1111/j.1365-2621.1988.tb07709.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：376 / &

共 21 条

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