COMPARISON OF CHEMICAL CHANGES IN FREEZE-DRIED HERRING MEALS AND A LIPID-PROTEIN MODEL SYSTEM

被引：9

作者：

ELLAKANY, S ^{[1
]}

MARCH, BE ^{[1
]}

机构：

[1] UNIV BRITISH COLUMBIA,DEPT POULTRY SCI,VANCOUVER 8,BRITISH COLUMBI,CANADA

来源：

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE | 1974年 / 25卷 / 08期

关键词：

D O I：

10.1002/jsfa.2740250802

中图分类号：

S [农业科学];

学科分类号：

09 ;

摘要：

引用

页码：889 / 897

页数：9

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