OPTIMIZATION OF PROCESSING PARAMETERS FOR THE PREPARATION OF FLOUNDER FRAME PROTEIN PRODUCT

被引：8

作者：

MONTECALVO, J

CONSTANTINIDES, SM

YANG, CST

机构：

[1] UNIV MAINE,DEPT FOOD SCI,ORONO,ME 04469

[2] DEPT FOOD SCI,URBANA,IL 61801

[3] MIDWEST RES INST,RES CTR,CON PROT,RIYADH,SAUDI ARABIA

来源：

关键词：

D O I：

10.1111/j.1365-2621.1984.tb13699.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：172 / &

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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]

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MATTIL, KF .