CHARACTERISTICS OF FRANKFURTERS PREPARED FROM MUTTON AND FOWL

被引：7

作者：

BUSHWAY, AA

LECOMTE, NB

WORK, TM

TRUE, RH

机构：

来源：

JOURNAL OF FOOD SCIENCE | 1988年 / 53卷 / 01期

关键词：

D O I：

10.1111/j.1365-2621.1988.tb10179.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：67 / 69

页数：3

共 35 条

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