QUALITY COMPARISON OF THERMOPROCESSED FISHERY PRODUCTS IN CANS AND RETORTABLE POUCHES

被引：33

作者：

CHIA, SS

BAKER, RC

HOTCHKISS, JH

机构：

[1] CORNELL UNIV,DEPT POULTRY & AVIAN SCI,ITHACA,NY 14853

[2] CORNELL UNIV,DEPT FOOD SCI,ITHACA,NY 14853

[3] CORNELL UNIV,INST FOOD SCI,ITHACA,NY 14853

来源：

JOURNAL OF FOOD SCIENCE | 1983年 / 48卷 / 05期

关键词：

D O I：

10.1111/j.1365-2621.1983.tb03529.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：1521 / &

共 34 条

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[4]

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AHMED, EM .

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[8]

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[9]

GREENE RN, 1979, THESIS CLEMSON U CLE

[10]

Heidelbaugh N. D., 1970, Modern Packaging, V43, P80

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