COLOR STABILITY OF RADAPPERTIZED CURED MEAT

被引：2

作者：

KAMAREI, AR ^{[1
]}

KAREL, M ^{[1
]}

WIERBICKI, E ^{[1
]}

机构：

[1] USA,NATICK RES & DEV COMMAND,NATICK,MA 01760

来源：

JOURNAL OF FOOD SCIENCE | 1981年 / 46卷 / 01期

关键词：

D O I：

10.1111/j.1365-2621.1981.tb14525.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：37 / 40

页数：4

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