DEHYDRATED FOODS - CHEMICAL AND HISTOLOGICAL PROPERTIES OF DEHYDRATED MEAT

被引：6
|
作者：
DOTY, DM
WANG, H
AUERBACH, E
机构：
来源：
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY | 1953年 / 1卷 / 10期
关键词：
D O I：
10.1021/jf60010a003
中图分类号：
S [农业科学];
学科分类号：
09 ;
摘要：
引用
收藏
页码：664 / 668
页数：5
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