CHANGES IN CONCENTRATION OF LACTIC ACID AND FREE SUGARS IN POST-MORTEM SAMPLES OF BEEF AND PORK MUSCLE

被引：15

作者：

GUNTHER, H

SCHWEIGER, A

机构：

来源：

JOURNAL OF FOOD SCIENCE | 1966年 / 31卷 / 03期

关键词：

D O I：

10.1111/j.1365-2621.1966.tb00496.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：300 / +

页数：1

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