CHEMICAL STUDIES ON HERRING (CLUPEA HARENGUC) .6. CARBONYL COMPOUNDS FORMED DURING HEAT PROCESSING OF HERRING

被引：11

作者：

HUGHES, RB

机构：

来源：

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE | 1961年 / 12卷 / 12期

关键词：

D O I：

10.1002/jsfa.2740121204

中图分类号：

S [农业科学];

学科分类号：

09 ;

摘要：

引用

页码：822 / &

共 22 条

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