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

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页码：95 / 106

页数：12

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