EFFECT OF LEVEL OF STRUCTURED PROTEIN FIBER ON QUALITY OF MECHANICALLY DEBONED CHICKEN MEAT PATTIES

被引：9
|
作者：
LYON, CE
LYON, BG
TOWNSEND, WE
WILSON, RL
机构：
来源：
JOURNAL OF FOOD SCIENCE | 1978年 / 43卷 / 05期
关键词：
D O I：
10.1111/j.1365-2621.1978.tb02534.x
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
引用
收藏
页码：1524 / 1527
页数：4
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