EFFECTS OF SALT REDUCTION ON THE RHEOLOGICAL AND GELATION PROPERTIES OF WHITE AND DARK POULTRY MEAT BATTERS

被引：11

作者：

MITTAL, GS

BARBUT, S

机构：

来源：

JOURNAL OF TEXTURE STUDIES | 1989年 / 20卷 / 02期

关键词：

D O I：

10.1111/j.1745-4603.1989.tb00434.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：209 / 222

页数：14

共 32 条

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