REVIEW OF FACTORS AFFECTING EMULSIFYING CHARACTERISTICS OF POULTRY MEAT

被引：14
|
作者：
CUNNINGHAM, FE
FRONING, GW
机构：
来源：
POULTRY SCIENCE | 1972年 / 51卷 / 05期
关键词：
D O I：
10.3382/ps.0511714
中图分类号：
S8 [畜牧、 动物医学、狩猎、蚕、蜂];
学科分类号：
0905 ;
摘要：
引用
收藏
页码：1714 / +
页数：1
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