EFFECT OF SALT AND PHOSPHATE ON THE TEXTURE AND COLOR STABILITY OF RESTRUCTURED BEEF STEAKS

被引：32
|
作者：
LAMKEY, JW
MANDIGO, RW
CALKINS, CR
机构：
来源：
JOURNAL OF FOOD SCIENCE | 1986年 / 51卷 / 04期
关键词：
D O I：
10.1111/j.1365-2621.1986.tb11188.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：873 / &
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