Microstructural comparisons of meat prepared with corn germ protein emulsified and unemulsified fat

Microstructural comparisons of meat prepared with corn germ protein emulsified and unemulsified fat

Professor    #7056 #8243    cslin@mail.npust.edu.tw
Year1987
Author林頎生*
Author count1
Created date2019-02-19
Author order第一作者
Corresponding author
Publication year1987
Publication month1
Journal nameJ. Food Science
Publication area中華民國
Volume52
Issue1
Start page267
End page272
Publication type
Review system
LanguageForeign Language
Attached project