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Thermal Gelation of Pork, Beef, Fish, Chicken and Turkey Muscles as Affected by Heating Rate and pH

Thermal Gelation of Pork, Beef, Fish, Chicken and Turkey Muscles as Affected by Heating Rate and pH

Y.H. LAN; J. NOVAKOFSKI; R.H. McCUSKER; M.S. BREWER; T.R. CARR; F.K. McKEITH

作者Y.H. LAN; J. NOVAKOFSKI; R.H. McCUSKER; M.S. BREWER; T.R. CARR; F.K. McKEITH
卷第60卷
期第5期
印刷ISSN0022-1147
电子ISSN1750-3841
文件大小663.06KB
发表时间1995
DOI10.1111/j.1365-2621.1995.tb06265.x
页码936-940

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