INTERPRETATION OF SPECTRA OF MEAT PIGMENTS .2. CURED MEATS - MECHANISM OF COLOUR FADING

被引：55

作者：

TARLADGIS, BG

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JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE | 1962年 / 13卷 / 09期

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D O I：

10.1002/jsfa.2740130907

中图分类号：

S [农业科学];

学科分类号：

09 ;

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页码：485 / &

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