A REVIEW OF THE RELATIONSHIPS OF PH WITH PHYSICAL ASPECTS OF PORK QUALITY

被引：264

作者：

BENDALL, JR ^{[1
]}

SWATLAND, HJ ^{[1
]}

机构：

[1] UNIV GUELPH, DEPT FOOD SCI, GUELPH N1G 2W1, ONTARIO, CANADA

来源：

关键词：

D O I：

10.1016/0309-1740(88)90052-6

中图分类号：

TS2 [食品工业];

学科分类号：

0832 [食品科学与工程];

摘要：

引用

页码：85 / 126

页数：42

共 142 条

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