A GRAPHICAL INTERPRETATION OF TIME-TEMPERATURE RELATED QUALITY CHANGES IN FROZEN FOOD

被引：0
作者：
WELLS, JH
SINGH, RP
NOBLE, AC
机构：
[1] UNIV CALIF DAVIS,DEPT FOOD SCI & TECHNOL,DAVIS,CA 95616
[2] UNIV CALIF DAVIS,DEPT VITICULTURE & ENOL,DAVIS,CA 95616
来源：
JOURNAL OF FOOD SCIENCE | 1987年 / 52卷 / 02期
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D O I：
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中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
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页码：436 / &
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