Effects of high pressure and combination processes on structural properties of seafood products

被引：0
|
作者：
Karlsdóttir, S [1 ]
Siguroottir, M [1 ]
Ingvarsdottir, H [1 ]
Hafsteinsson, H [1 ]
机构：
[1] Technol Inst Iceland, IceTec, Reykjavik, Iceland
来源：
FRESH NOVEL FOODS BY HIGH PRESSURE | 1998年 / 186卷
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：183 / 183
页数：1
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