VOLATILE FLAVOR COMPONENTS FROM BOILED CRAYFISH (PROCAMBARUS-CLARKII) TAIL MEAT

被引：80
作者：
VEJAPHAN, W
HSIEH, TCY
WILLIAMS, SS
机构：
[1] LOUISIANA STATE UNIV,LOUISIANA AGR EXPT STN,CTR AGR,FACHBEREICH FOOD SCI,BATON ROUGE,LA 70803
[2] LOUISIANA STATE UNIV,COLL AGR,BATON ROUGE,LA 70803
[3] LOUISIANA STATE UNIV,LOUISIANA SEA GRANT COLL PROGRAM,BATON ROUGE,LA 70803
来源：
JOURNAL OF FOOD SCIENCE | 1988年 / 53卷 / 06期
关键词：
D O I：
10.1111/j.1365-2621.1988.tb07811.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：1666 / 1670
页数：5
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