INFLUENCE OF FROZEN STATE REACTIONS ON FREEZE-DRIED FOODS

被引：14

作者：

KAREL, M ^{[1
]}

FLINK, JM ^{[1
]}

机构：

[1] MIT,DEPT NUTR & FOOD SCI,CAMBRIDGE,MA 02139

来源：

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY | 1973年 / 21卷 / 01期

关键词：

D O I：

10.1021/jf60185a005

中图分类号：

S [农业科学];

学科分类号：

09 ;

摘要：

引用

页码：16 / 21

页数：6

共 50 条

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[50] FACTORS AFFECTING REPAIR OF SUBLETHAL INJURY IN FROZEN OR FREEZE-DRIED BACTERIA [J].

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