STABILITY OF NATURAL SPICES, SPICE EXTRACTS AND SEASONINGS IN DEEP-FROZEN MEAT-SAUCE DISHES DURING REFRIGERATION AND STORAGE

被引：0
|
作者：
TANDLER, K [1 ]
HAHNE, H [1 ]
POLLEIN, H [1 ]
机构：
[1] FED MEAT RES STN KULMBACH,INST TECHNOL,KULMBACH,FED REP GER
来源：
FLEISCHWIRTSCHAFT | 1977年 / 57卷 / 11期
关键词：
D O I：
暂无
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
引用
收藏
页码：1951 / 1957
页数：7
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