MOLECULAR-PROPERTIES AND FUNCTIONALITY OF PROTEINS IN FOOD EMULSIONS - MEAT-PRODUCTS

被引：0

作者：

REGENSTEIN, JM ^{[1
]}

机构：

[1] CORNELL UNIV,DEPT POULTRY & AVIAN SCI,ITHACA,NY 14853

来源：

JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY | 1988年 / 65卷 / 04期

关键词：

D O I：

暂无

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

引用

页码：507 / 507

页数：1

共 50 条

[41] QUANTITATIVE-DETERMINATION OF MILK AND SOYA PROTEINS IN MEAT-PRODUCTS
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