GAS CHROMATOGRAPHIC AND MASS SPECTRAL ANALYSES OF HEATED FLAVOR COMPOUNDS OF BEEF FATS

被引：63

作者：

WATANABE, K

SATO, Y

机构：

来源：

AGRICULTURAL AND BIOLOGICAL CHEMISTRY | 1971年 / 35卷 / 05期

关键词：

D O I：

10.1080/00021369.1971.10859984

中图分类号：

S3 [农学（农艺学）];

学科分类号：

0901 ;

摘要：

引用

页码：756 / &

共 19 条

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