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
收藏
页码：37 / 40
页数：4
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