MINIMIZATION OF FURTHER LIPID PEROXIDATION IN DISTILLATION 2-THIOBARBITURIC ACID TEST OF FISH AND MEAT

被引：181

作者：

RHEE, KS

机构：

来源：

JOURNAL OF FOOD SCIENCE | 1978年 / 43卷 / 06期

关键词：

D O I：

10.1111/j.1365-2621.1978.tb07411.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

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页码：1776 / &

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