Rheological Properties of Emulsion-Type Sausage Prepared from Deer Meat
作者： Ryuichi Tatsumi , Atsushi Haruno , Tatsumi Ito , Toshiya Hayashi , Yoshihide Ikeuchi
DOI: 10.11461/JWARAS1968.47.87
关键词: Food science 、 Emulsion 、 Rheology 、 Chemistry
摘要:
sci-hub.se 参考文章(10)
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