MEASUREMENT OF COLOUR STABILITY OF COOKED CURED MEATS TO LIGHT AND AIR .I. DEVELOPMENT OF METHOD

被引：11

作者：

BARTON, PA

机构：

来源：

关键词：

D O I：

10.1002/jsfa.2740180709

中图分类号：

S [农业科学];

学科分类号：

09 ;

摘要：

引用

页码：298 / &

共 10 条

ERDMAN, AM ;

WATTS, BM .

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[10] RELATION OF FREE SULFHYDRYL GROUPS TO CURED MEAT COLOR [J].

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ERDMAN, AM ;

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