CHEMICAL AND SENSORY CHANGES IN FREEZE-DRIED CHICKEN AND PORK DURING HIGH-TEMPERATURE, OXYGEN-FREE STORAGE

被引：4

作者：

TOWNSEND, WE

KLOSE, AA

LYON, BG

机构：

来源：

JOURNAL OF FOOD SCIENCE | 1978年 / 43卷 / 01期

关键词：

D O I：

10.1111/j.1365-2621.1978.tb09722.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：1 / &

共 24 条

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