ENZYMATIC HYDROPEROXIDE INITIATED EFFECTS IN FRESH FISH

被引：47

作者：

JOSEPHSON, DB

LINDSAY, RC

STUIBER, DA

机构：

来源：

JOURNAL OF FOOD SCIENCE | 1987年 / 52卷 / 03期

关键词：

D O I：

10.1111/j.1365-2621.1987.tb06683.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：596 / 600

页数：5

共 72 条

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