PHYSICAL AND CHEMICAL CHARACTERISTICS OF BRAUNSCHWEIGER AS A RESULT OF PROCESSING VARIABLES

被引：1

作者：

CHYR, CY ^{[1
]}

SEBRANEK, JG ^{[1
]}

WALKER, HW ^{[1
]}

机构：

[1] IOWA STATE UNIV SCI & TECHNOL,DEPT ANIM SCI,AMES,IA 50011

来源：

JOURNAL OF FOOD SCIENCE | 1980年 / 45卷 / 05期

关键词：

D O I：

10.1111/j.1365-2621.1980.tb06508.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：1150 / &

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