AUTOXIDATION OF BLUEFIN TUNA MYOGLOBIN ASSOCIATED WITH FREEZING AND THAWING

被引：24

作者：

CHOW, CJ

OCHIAI, Y

WATABE, S

HASHIMOTO, K

机构：

来源：

JOURNAL OF FOOD SCIENCE | 1987年 / 52卷 / 03期

关键词：

D O I：

10.1111/j.1365-2621.1987.tb06681.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：589 / &

共 17 条

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[5]

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[9]

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[10]

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