THE EFFECT OF COOKING CONDITIONS ON THE FORMATION OF VOLATILE HETEROCYCLIC-COMPOUNDS IN PORK

被引：88

作者：

MOTTRAM, DS

机构：

来源：

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE | 1985年 / 36卷 / 05期

关键词：

D O I：

10.1002/jsfa.2740360510

中图分类号：

S [农业科学];

学科分类号：

09 ;

摘要：

引用

页码：377 / 382

页数：6

共 12 条

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