RECENT DEVELOPMENTS IN FLAVOR OF MEAT

被引：97
|
作者：
CHANG, SS [1 ]
PETERSON, RJ [1 ]
机构：
[1] RUTGERS STATE UNIV,COOK COLL,DEPT FOOD SCI,NEW BRUNSWICK,NJ 08903
来源：
JOURNAL OF FOOD SCIENCE | 1977年 / 42卷 / 02期
关键词：
D O I：
10.1111/j.1365-2621.1977.tb01486.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：298 / 305
页数：8
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