VOLATILE FLAVOR COMPONENTS OF BEEF BOILED CONVENTIONALLY AND BY MICROWAVE RADIATION

被引：62

作者：

MACLEOD, G ^{[1
]}

COPPOCK, BM ^{[1
]}

机构：

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

来源：

关键词：

D O I：

10.1021/jf60206a032

中图分类号：

S [农业科学];

学科分类号：

09 ;

摘要：

引用

页码：835 / 843

页数：9

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