MEASUREMENT OF HYPOXANTHINE IN FISH AS METHOD OF ASSESSING FRESHNESS

被引：69

作者：

SPINELLI, J

MIYAUCHI, D

EKLUND, M

机构：

来源：

关键词：

D O I：

10.1111/j.1365-2621.1964.tb00435.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：710 / &

共 18 条

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