PROPERTIES OF LOW-FAT FRANKFURTERS CONTAINING MONOUNSATURATED AND OMEGA-3 POLY-UNSATURATED OILS

被引：82

作者：

PARK, J ^{[1
]}

RHEE, KS ^{[1
]}

KEETON, JT ^{[1
]}

RHEE, KC ^{[1
]}

机构：

[1] TEXAS A&M UNIV,CTR FOOD PROT RES & DEV,COLLEGE STN,TX 77843

来源：

JOURNAL OF FOOD SCIENCE | 1989年 / 54卷 / 03期

关键词：

D O I：

10.1111/j.1365-2621.1989.tb04637.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：500 / 504

页数：5

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