FACTORS INFLUENCING PRODUCTION OF LOW-BOILING VOLATILES FROM FOODS

被引：28

作者：

CASEY, JC

SELF, R

SWAIN, T

机构：

来源：

JOURNAL OF FOOD SCIENCE | 1965年 / 30卷 / 01期

关键词：

D O I：

10.1111/j.1365-2621.1965.tb00258.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

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页码：33 / &

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