PROCESSING OF SMOKED COMMON CARP FISH AND ITS RELATION TO SOME CHEMICAL, PHYSICAL AND ORGANOLEPTIC PROPERTIES

被引：15
|
作者：
HASSAN, IM
机构：
来源：
FOOD CHEMISTRY | 1988年 / 27卷 / 02期
关键词：
D O I：
10.1016/0308-8146(88)90081-7
中图分类号：
O69 [应用化学];
学科分类号：
081704 ;
摘要：
引用
收藏
页码：95 / 106
页数：12
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