CHANGES IN SOME CHEMICAL CHARACTERISTICS AND LIPID-COMPOSITION OF SALTED FERMENTED BOURI FISH MUSCLE (MUGIL-CEPHALUS)

被引：16

作者：

ELSEBAIY, LA

METWALLI, SM

机构：

来源：

FOOD CHEMISTRY | 1989年 / 31卷 / 01期

关键词：

D O I：

10.1016/0308-8146(89)90149-0

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

引用

页码：41 / 50

页数：10

共 23 条

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