ORIGIN AND NATURE OF AROMA IN FAT OF COOKED POULTRY

被引：26
|
作者：
PIPPEN, EL
MECCHI, EP
NONAKA, M
机构：
来源：
JOURNAL OF FOOD SCIENCE | 1969年 / 34卷 / 05期
关键词：
D O I：
10.1111/j.1365-2621.1969.tb12799.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：436 / &
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