DETERMINATION OF MEAT SWELLING AS A METHOD FOR INVESTIGATING THE WATER-BINDING CAPACITY OF MUSCLE PROTEINS WITH LOW WATER-HOLDING FORCES

被引：0
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作者：
WIERBICKI, E
TIEDE, MG
COOPER, G
机构：
来源：
FOOD TECHNOLOGY | 1960年 / 14卷 / 06期
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D O I：
暂无
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
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页码：B41 / B41
页数：1
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