EFFECT OF FREEZING RATE AND FREEZE DRYING ON SOLUBLE PROTEINS OF MUSCLE .2. TURKEY MUSCLE

被引：7

作者：

HUBER, CS

HARRINGTON, RB

STADELMAN, WJ

机构：

来源：

JOURNAL OF FOOD SCIENCE | 1970年 / 35卷 / 03期

关键词：

D O I：

10.1111/j.1365-2621.1970.tb12145.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：233 / +

页数：1

共 26 条

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