EFFECTS OF CHOPPING TEMPERATURE ON THE MICROSTRUCTURE OF MEAT EMULSIONS

被引：88

作者：

JONES, KW

MANDIGO, RW

机构：

来源：

JOURNAL OF FOOD SCIENCE | 1982年 / 47卷 / 06期

关键词：

D O I：

10.1111/j.1365-2621.1982.tb12916.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：1930 / 1935

页数：6

共 26 条

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