USE OF ANIMAL BLOOD AND CHEESE WHEY IN BREAD - NUTRITIVE-VALUE AND ACCEPTANCE

被引：20

|

作者：

BATES, RP ^{[1
]}

WU, LC ^{[1
]}

MURPHY, B ^{[1
]}

机构：

[1] UNIV FLORIDA,INST FOOD & AGR SCI,DEPT FOOD SCI,GAINESVILLE,FL 32611

来源：

JOURNAL OF FOOD SCIENCE | 1974年 / 39卷 / 03期

关键词：

D O I：

10.1111/j.1365-2621.1974.tb02954.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：585 / 587

页数：3

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