QUALITY CHARACTERISTICS OF SOY-SUBSTITUTED GROUND BEEF, PORK AND TURKEY MEAT LOAVES

被引：49

作者：

WILLIAMS, CW ^{[1
]}

ZABIK, ME ^{[1
]}

机构：

[1] MICHIGAN STATE UNIV, DEPT FOOD SCI & HUMAN NUTR, E LANSING, MI 48824 USA

来源：

JOURNAL OF FOOD SCIENCE | 1975年 / 40卷 / 03期

关键词：

D O I：

10.1111/j.1365-2621.1975.tb12515.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：502 / 505

页数：4

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