OXIDATIVE RANCIDITY AND DISCOLORATION IN MEAT

被引：130

作者：

WATTS, BM

机构：

来源：

ADVANCES IN FOOD RESEARCH | 1954年 / 5卷

关键词：

D O I：

10.1016/S0065-2628(08)60220-7

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学科分类号：

摘要：

引用

页码：1 / 52

页数：52

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ADVANCES IN FOOD RESEARCH, 1953, 4 :359-431