THE RELATIONSHIP OF THE MICROSTRUCTURE OF COOKED HAM TO ITS PROPERTIES AND QUALITY

被引：0

作者：

KATSARAS, K ^{[1
]}

BUDRAS, KD ^{[1
]}

机构：

[1] FREE UNIV BERLIN,INST VET ANAT,W-1000 BERLIN 33,GERMANY

来源：

FOOD SCIENCE AND TECHNOLOGY-LEBENSMITTEL-WISSENSCHAFT & TECHNOLOGIE | 1993年 / 26卷 / 03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：229 / 234

页数：6

共 33 条

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