EFFECT OF SELECTED SODIUM AND POTASSIUM-SALTS ON TBA VALUES OF DARK MEAT TURKEY PATTIES

被引：26

作者：

KING, AJ

EARL, LA

机构：

来源：

JOURNAL OF FOOD SCIENCE | 1988年 / 53卷 / 03期

关键词：

D O I：

10.1111/j.1365-2621.1988.tb08940.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：723 / 726

页数：4

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