EFFECT OF DIETARY FIBER ON THE TEXTURE AND COOKING CHARACTERISTICS OF RESTRUCTURED PORK

被引：17

作者：

TODD, SL ^{[1
]}

CUNNINGHAM, FE ^{[1
]}

CLAUS, JR ^{[1
]}

SCHWENKE, JR ^{[1
]}

机构：

[1] KANSAS STATE UNIV AGR & APPL SCI,DEPT STAT,MANHATTAN,KS 66506

来源：

JOURNAL OF FOOD SCIENCE | 1989年 / 54卷 / 05期

关键词：

D O I：

10.1111/j.1365-2621.1989.tb05951.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：1190 / 1192

页数：3

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