EFFECT OF TUMBLING AND TUMBLING TIME ON QUALITY AND MICROFLORA OF DRY-CURED HAMS

被引：8
作者：
LEAK, FW
KEMP, JD
LANGLOIS, BE
FOX, JD
机构：
来源：
JOURNAL OF FOOD SCIENCE | 1984年 / 49卷 / 03期
关键词：
D O I：
10.1111/j.1365-2621.1984.tb13190.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：695 / 698
页数：4
相关论文
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