EFFECT OF PREPROCESS HOLDING ON QUALITY OF CANNED MAINE SARDINES

被引：22

作者：

SLABYJ, BM

TRUE, RH

机构：

来源：

JOURNAL OF FOOD SCIENCE | 1978年 / 43卷 / 04期

关键词：

D O I：

10.1111/j.1365-2621.1978.tb15262.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：1172 / 1176

页数：5

共 28 条

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