QUALITY OF SHUCKED OYSTERS - CHROMATE COLOR TEST FOR ESTIMATING AGE-TEMPERATURE HISTORY OF RAW SHUCKED OYSTERS

被引：1
|
作者：
SCHAFER, ML
LEWIS, KH
CAMPBELL, JE
机构：
来源：
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY | 1962年 / 10卷 / 03期
关键词：
D O I：
10.1021/jf60121a026
中图分类号：
S [农业科学];
学科分类号：
09 ;
摘要：
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页码：261 / &
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