CHEMICAL AND PHYSICAL CHARACTERISTICS OF FRANKFURTERS PREPARED WITH MECHANICALLY PROCESSED PORK PRODUCT

被引：6

作者：

MCMILLIN, KW

SEBRANEK, JG

RUST, RE

TOPEL, DG

机构：

来源：

JOURNAL OF FOOD SCIENCE | 1980年 / 45卷 / 06期

关键词：

D O I：

10.1111/j.1365-2621.1980.tb07538.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：1455 / &

共 30 条

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