Use of impedance technology to determine freshness of crustacean foods.

被引：0
|
作者：
Marshall, DL [1 ]
Cotton, LN [1 ]
机构：
[1] MISSISSIPPI STATE UNIV,DEPT FOOD SCI & TECHNOL,MISSISSIPPI STATE,MS 39762
来源：
ABSTRACTS OF PAPERS OF THE AMERICAN CHEMICAL SOCIETY | 1997年 / 214卷
关键词：
D O I：
暂无
中图分类号：
O6 [化学];
学科分类号：
0703 ;
摘要：
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页码：38 / AGFD
页数：1
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