RELATION OF FREE SULFHYDRYL GROUPS TO CURED MEAT COLOR

被引：25

|

作者：

WATTS, BM

ERDMAN, AM

WENTWORTH, J

机构：

来源：

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY | 1955年 / 3卷 / 02期

关键词：

D O I：

10.1021/jf60048a007

中图分类号：

S [农业科学];

学科分类号：

09 ;

摘要：

引用

收藏

页码：147 / 151

页数：5

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