VOLATILE FLAVOR COMPONENTS FROM BOILED CRAYFISH (PROCAMBARUS-CLARKII) TAIL MEAT

被引：80

作者：

VEJAPHAN, W

HSIEH, TCY

WILLIAMS, SS

机构：

[1] LOUISIANA STATE UNIV,LOUISIANA AGR EXPT STN,CTR AGR,FACHBEREICH FOOD SCI,BATON ROUGE,LA 70803

[2] LOUISIANA STATE UNIV,COLL AGR,BATON ROUGE,LA 70803

[3] LOUISIANA STATE UNIV,LOUISIANA SEA GRANT COLL PROGRAM,BATON ROUGE,LA 70803

来源：

关键词：

D O I：

10.1111/j.1365-2621.1988.tb07811.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：1666 / 1670

页数：5

共 52 条

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