CHEMICAL CONSTITUENTS, PHYSICAL PROPERTIES, AND PALATABILITY OF FROZEN PORK

被引：0
|
作者：
MACKEY, AO
OLIVER, AW
FANG, SC
机构：
来源：
FOOD RESEARCH | 1952年 / 17卷 / 05期
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D O I：
暂无
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
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页码：409 / 418
页数：10
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