COMPARISON OF CHEMICAL COMPOSITION OF BOILED AND ROASTED AROMAS OF HEATED BEEF

被引：51

作者：

MACLEOD, G ^{[1
]}

COPPOCK, BM ^{[1
]}

机构：

[1] QUEEN ELIZABETH COLL,DEPT FOOD SCI & TECHNOL,LONDON W8 7AH,ENGLAND

来源：

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY | 1977年 / 25卷 / 01期

关键词：

D O I：

10.1021/jf60209a049

中图分类号：

S [农业科学];

学科分类号：

09 ;

摘要：

引用

页码：113 / 117

页数：5

共 41 条

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