Functional properties of added proteins correlated with properties of meat systems. Effect of salt on water-binding properties of model meat systems

• HERMANSSON A-M

収録刊行物

• Journal of Food Science

  Journal of Food Science 40 603-610, 1975

詳細情報

• CRID: 1571417125579182720
• NII論文ID: 10021721364
• データソース種別:
  • CiNii Articles