COMPARISON OF BROILER TISSUES FOR OXIDATIVE CHANGES AFTER COOKING AND REFRIGERATED STORAGE

被引：12

作者：

ANG, CYW

机构：

来源：

JOURNAL OF FOOD SCIENCE | 1988年 / 53卷 / 04期

关键词：

D O I：

10.1111/j.1365-2621.1988.tb13533.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：1072 / 1075

页数：4

共 36 条

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