CHANGES OF CARBONYL COMPOUNDS IN HEAT-PROCESSING OF MEAT .2. TURKEY MEAT

被引：7

作者：

HRDLICKA, J

KUCA, J

机构：

来源：

关键词：

D O I：

10.3382/ps.0440027

中图分类号：

S8 [畜牧、动物医学、狩猎、蚕、蜂];

学科分类号：

0905 ;

摘要：

引用

页码：27 / &

共 14 条

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[5]

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[7]

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[8]

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[9]

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[10]

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