PHYSICAL AND CHEMICAL CHANGES DURING BATCH DRY RENDERING OF MEAT MEALS

被引：12

作者：

SKURRAY, GR ^{[1
]}

CUMMING, RB ^{[1
]}

机构：

[1] UNIV NEW ENGLAND,DEPT BIOCHEM & NUTR,ARMIDALE 2351,NEW S WALES,AUSTRALIA

来源：

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE | 1974年 / 25卷 / 05期

关键词：

D O I：

10.1002/jsfa.2740250511

中图分类号：

S [农业科学];

学科分类号：

09 ;

摘要：

引用

页码：521 / 527

页数：7

共 22 条

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[6] EFFECTS OF PH AND TEMPERATURE ON CARBONYLS AND AROMAS PRODUCED IN HEATED AMINO ACID-SUGAR MIXTURES [J].

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[7]

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[9]

HERBERT LS, TO BE PUBLISHED

[10]

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