EFFECT OF PRERIGOR PROCESSING ON THE OXIDATIVE RANCIDITY OF GROUND LIGHT AND DARK PORCINE MUSCLES

被引：36

作者：

JUDGE, MD

ABERLE, ED

机构：

来源：

JOURNAL OF FOOD SCIENCE | 1980年 / 45卷 / 06期

关键词：

D O I：

10.1111/j.1365-2621.1980.tb07600.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：1736 / 1739

页数：4

共 20 条

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