STABILITY OF INTERMEDIATE MOISTURE FOODS .2. MICROBIOLOGY

被引：49

作者：

LABUZA, TP

SINSKEY, AJ

CASSIL, S

机构：

来源：

JOURNAL OF FOOD SCIENCE | 1972年 / 37卷 / 01期

关键词：

D O I：

10.1111/j.1365-2621.1972.tb03409.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：160 / &

共 14 条

[1]

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[7]

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[8] STABILITY OF INTERMEDIATE MOISTURE FOODS .1. LIPID OXIDATION [J].

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[9]

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