EVALUATION OF THE COMPRESSIVE DEFORMABILITY MODULUS OF FRESH AND COOKED FISH FLESH

被引：22

作者：

JOHNSON, EA ^{[1
]}

SEGARS, RA ^{[1
]}

KAPSALIS, JG ^{[1
]}

NORMAND, MD ^{[1
]}

PELEG, M ^{[1
]}

机构：

[1] USA,NATICK LABS,NATICK,MA 01760

来源：

JOURNAL OF FOOD SCIENCE | 1980年 / 45卷 / 05期

关键词：

D O I：

10.1111/j.1365-2621.1980.tb06545.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：1318 / &

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