EFFECTS OF REDUCED SALT (NACL) LEVELS ON THE STABILITY OF FRANKFURTERS

被引：63

作者：

SOFOS, JN

机构：

来源：

关键词：

D O I：

10.1111/j.1365-2621.1983.tb05061.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：1684 / 1691

页数：8

共 32 条

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