Addition of antioxidants to packaging films to extend the shelf life of fresh beef.

被引：0
|
作者：
Finkle, MA [1 ]
机构：
[1] Clemson Univ, Dept Food Sci, Clemson, SC 29634 USA
来源：
ABSTRACTS OF PAPERS OF THE AMERICAN CHEMICAL SOCIETY | 2000年 / 220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：
52-AGFD
引用
收藏
页码：U29 / U29
页数：1
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