CHARACTERIZATION OF VOLATILE NITROGEN AND VOLATILE SULFUR FRACTIONS OF COOKED CHICKEN AND THEIR RELATION TO FLAVOR

被引：0
|
作者：
PIPPEN, EL
EYRING, EJ
机构：
来源：
FOOD TECHNOLOGY | 1957年 / 11卷 / 01期
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中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
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页码：53 / 56
页数：4
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