QUANTITATIVE-DETERMINATION OF SOYBEAN PROTEIN IN FRESH AND COOKED MEAT-SOY BLENDS

被引：51

作者：

LEE, YB

RICKANSRUD, DA

HAGBERG, EC

BRISKEY, EJ

GREASER, ML

机构：

[1] CAMPBELL INST FOOD RES,BASIC RES DEPT,CAMDEN,NJ 08101

[2] UNIV WISCONSIN,DEPT MEAT & ANIM SCI,MADISON,WI 53706

来源：

JOURNAL OF FOOD SCIENCE | 1975年 / 40卷 / 02期

关键词：

D O I：

10.1111/j.1365-2621.1975.tb02206.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

收藏

页码：380 / 383

页数：4

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