EFFECT OF TIME AND TEMPERATURE OF COOKING ON QUALITY OF FREEZE-DEHYDRATED CHICKEN

被引：5

作者：

STONE, EW

MAY, KN

机构：

来源：

关键词：

D O I：

10.3382/ps.0480813

中图分类号：

S8 [畜牧、动物医学、狩猎、蚕、蜂];

学科分类号：

0905 ;

摘要：

[No abstract available]

引用

页码：813 / &

共 19 条

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GOERTZ, GE
WATSON, MA
[J]. POULTRY SCIENCE, 1964, 43 (04) : 812 - &
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