EFFECTS OF FROZEN STORAGE AND DRY-CURING ON HAM TRIGLYCERIDE FATTY-ACIDS

被引：6
|
作者：
KINGSLEY, GR
GRAHAM, PP
YOUNG, RW
机构：
[1] VIRGINIA POLYTECH INST & STATE UNIV,DEPT FOOD SCI & TECHNOL,BLACKSBURG,VA 24061
[2] VIRGINIA POLYTECH INST & STATE UNIV,DEPT BIOCHEM & NUTR,BLACKSBURG,VA 24061
来源：
JOURNAL OF FOOD SCIENCE | 1978年 / 43卷 / 02期
关键词：
D O I：
10.1111/j.1365-2621.1978.tb02335.x
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
引用
收藏
页码：479 / &
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