FATTY ACID COMPOSITION OF FREE AND BOUND LIPIDS IN FREEZE-DRIED MEATS

被引：24

作者：

GIAM, I

DUGAN, LR

机构：

来源：

JOURNAL OF FOOD SCIENCE | 1965年 / 30卷 / 02期

关键词：

D O I：

10.1111/j.1365-2621.1965.tb00299.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

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页码：262 / &

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