EFFECT OF WAVE LENGTH OF LIGHT ON DISCOLORATION OF CURED MEATS

被引：9
作者：
KAMPSCHMIDT, RF
机构：
来源：
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY | 1955年 / 3卷 / 06期
关键词：
D O I：
10.1021/jf60052a004
中图分类号：
S [农业科学];
学科分类号：
09 ;
摘要：
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页码：510 / 512
页数：3
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