EFFECT OF THERMAL-PROCESS CONDITIONS ON TEXTURAL AND SENSORY PROPERTIES OF FRANKFURTERS

被引：0
|
作者：
MITTAL, GS
WANG, CY
USBORNE, WR
机构：
[1] UNIV GUELPH,SCH ENGN,GUELPH N1G 2W1,ONTARIO,CANADA
[2] UNIV GUELPH,DEPT FOOD SCI,GUELPH N1G 2W1,ONTARIO,CANADA
来源：
CANADIAN INSTITUTE OF FOOD SCIENCE AND TECHNOLOGY JOURNAL-JOURNAL DE L INSTITUT CANADIEN DE SCIENCE ET TECHNOLOGIE ALIMENTAIRES | 1986年 / 19卷 / 04期
关键词：
D O I：
10.1016/S0315-5463(86)71601-5
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
引用
收藏
页码：R46 / R46
页数：1
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