RELATIONSHIP BETWEEN CHOPPING TEMPERATURES AND FAT AND WATER BINDING IN COMMINUTED MEAT BATTERS

被引：46

作者：

BROWN, DD ^{[1
]}

TOLEDO, RT ^{[1
]}

机构：

[1] UNIV GEORGIA,FOOD SCI DEPT,ATHENS,GA 30602

来源：

关键词：

D O I：

10.1111/j.1365-2621.1975.tb02267.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：1061 / 1064

页数：4

共 13 条

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CASSENS, RG ;

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[5]

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[6]

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[7]

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[8]

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[9]

RONGEY EH, 1965, P MEAT INDUSTRY RESE

[10]

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