PRODUCTION AND BINDING OF MALONALDEHYDE DURING STORAGE OF COOKED PORK

被引：16
|
作者：
BIDLACK, WR
SNYDER, HE
KWON, TW
机构：
来源：
JOURNAL OF FOOD SCIENCE | 1972年 / 37卷 / 05期
关键词：
D O I：
10.1111/j.1365-2621.1972.tb02720.x
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
引用
收藏
页码：664 / &
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