FUNCTIONAL PROPERTIES OF ADDED PROTEINS CORRELATED WITH PROPERTIES OF MEAT SYSTEMS..: Effect on Texture of a Meat Product
作者： A.-M. Hermansson
DOI: 10.1111/J.1365-2621.1975.TB12538.X
关键词: Food science 、 Product (mathematics) 、 Texture (geology) 、 Chemistry
摘要:
eurekamag.com 参考文章(4)
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A.-M. HERMANSSON, C. ÅKESSON, FUNCTIONAL PROPERTIES OF ADDED PROTEINS CORRELATED WITH PROPERTIES OF MEAT SYSTEMS. Effect of Concentration and Temperature on Water‐Binding Properties of Model Meat Systems Journal of Food Science. ,vol. 40, pp. 595- 602 ,(1975) , 10.1111/J.1365-2621.1975.TB12536.X
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