EFFECT OF MAILLARD REACTION-PRODUCTS ON THE STABILITY OF MINCED HERRING IN FROZEN STORAGE

被引：0

作者：

BECKEL, R ^{[1
]}

LINGNERT, H ^{[1
]}

LUNDGREN, B ^{[1
]}

HALL, G ^{[1
]}

WALLER, GR ^{[1
]}

机构：

[1] SWEDISH FOOD INST,S-40229 GOTEBOR,SWEDEN

来源：

JOURNAL OF FOOD SCIENCE | 1985年 / 50卷 / 02期

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

页码：501 / &

共 17 条

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