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

• HERMANSSON A-M

収録刊行物

• Journal of Food Science

  Journal of Food Science 40 595-602, 1975

詳細情報

• CRID: 1570854176487747456
• NII論文ID: 80013325787
• データソース種別:
  • CiNii Articles