DEHYDRATED FOODS - CHEMICAL AND HISTOLOGICAL PROPERTIES OF DEHYDRATED MEAT

被引：6

作者：

DOTY, DM

WANG, H

AUERBACH, E

机构：

来源：

关键词：

D O I：

10.1021/jf60010a003

中图分类号：

S [农业科学];

学科分类号：

09 ;

摘要：

引用

页码：664 / 668

页数：5

共 20 条

[1]

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[2]

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[3]

BATESMITH EC, 1943, 17 UK PROGR REP, P491

[4]

DUNKER CF, 1945, FOOD RES, V10, P445

[5]

GRAU R., 1943, Zeitschrift fur Lebensmittel-Untersuchung und -Forschung, V86, P188, DOI 10.1007/BF01662678

[6]

HANKINS OG, 1947, FOOD RES, V12, P111

[7]

HANKINS OG, 1946, FOOD RES, V11, P501

[8]

HANKINS OG, 1946, FOOD RES, V11, P1

[9]

HOAGLAND R, 1946, FOOD RES, V11, P494

[10]

KRAYBILL HR, 1943, P I FOOD TECHNOL, P90