EFFECT OF WATER ACTIVITY ON THE MAJOR VOLATILES PRODUCED IN A MODEL SYSTEM APPROXIMATING COOKED MEAT

被引：34

作者：

HARTMAN, GJ

SCHEIDE, JD

HO, CT

机构：

来源：

JOURNAL OF FOOD SCIENCE | 1984年 / 49卷 / 02期

关键词：

D O I：

10.1111/j.1365-2621.1984.tb12480.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：607 / 613

页数：7

共 41 条

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