CHANGES IN VISCOELASTIC CHARACTERISTICS OF MEAT EMULSION DURING COOKING

被引：0
|
作者：
SIRIPURAPU, SC
BLAISDELL, JL
HERUM, FL
CAHILL, VR
机构：
[1] OHIO AGR RES & DEV CTR,DEPT AGR ENGN FOOD SCI & ANIM SCI,COLUMBUS,OH 43210
[2] OHIO STATE UNIV,COLUMBUS,OH 43210
来源：
JOURNAL OF RHEOLOGY | 1982年 / 26卷 / 06期
关键词：
D O I：
暂无
中图分类号：
O3 [力学];
学科分类号：
08 ; 0801 ;
摘要：
引用
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页码：596 / 596
页数：1
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