CHANGES IN VOLATILE FLAVOR COMPOUNDS DURING RETORTING OF CANNED BEEF STEW

被引：64

作者：

PETERSON, RJ ^{[1
]}

IZZO, HJ ^{[1
]}

JUNGERMANN, E ^{[1
]}

CHANG, SS ^{[1
]}

机构：

[1] RUTGERS STATE UNIV, DEPT FOOD SCI, NEW BRUNSWICK, NJ 08903 USA

来源：

JOURNAL OF FOOD SCIENCE | 1975年 / 40卷 / 05期

关键词：

D O I：

10.1111/j.1365-2621.1975.tb02241.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

收藏

页码：948 / 954

页数：7

相关论文

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