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

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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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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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