FLAVOR AND CHEMICAL CHARACTERISTICS OF CONVENTIONALLY AND MICROWAVE REHEATED PORK

被引：12
|
作者：
PENNER, KK [1 ]
BOWERS, JA [1 ]
机构：
[1] KANSAS STATE UNIV,DEPT FOODS & NUTR,MANHATTAN,KS 66506
来源：
JOURNAL OF FOOD SCIENCE | 1973年 / 38卷 / 04期
关键词：
D O I：
10.1111/j.1365-2621.1973.tb02813.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：553 / 555
页数：3
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