INFLUENCE OF TRISODIUM CITRATE ON REDDENING AND NITRITE CONTENT OF COOKED, CURED MEAT

被引：0
|
作者：
SCHEID, D
LORDT, M
机构：
来源：
FLEISCHWIRTSCHAFT | 1979年 / 59卷 / 07期
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D O I：
暂无
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
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页码：903 / &
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