EFFECT OF FROZEN STORAGE AND PROTECTIVE WRAP UPON THE COOKING LOSSES, PALATABILITY, AND RANCIDITY OF FRESH AND CURED PORK CUTS

被引：22

作者：

JEREMIAH, LE

机构：

来源：

关键词：

D O I：

10.1111/j.1365-2621.1980.tb02573.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：187 / 196

页数：10

共 47 条

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