LIGHT-INDUCED FLAVOR DETERIORATION - EFFECT OF EXPOSURE TO LIGHT OF PORK LUNCHEON MEAT CONTAINING ERYTHROSINE

被引：7

作者：

CHAN, HWS ^{[1
]}

LEVETT, G ^{[1
]}

GRIFFITHS, NM ^{[1
]}

机构：

[1] ARC,FOOD RES INST,NORWICH NR4 7UA,ENGLAND

来源：

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE | 1977年 / 28卷 / 04期

关键词：

D O I：

10.1002/jsfa.2740280403

中图分类号：

S [农业科学];

学科分类号：

09 ;

摘要：

引用

页码：339 / 344

页数：6

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