FREE AMINO ACIDS IN HAM MUSCLE DURING SUCCESSIVE AGING PERIODS AND THEIR RELATION TO FLAVOR

被引：50
作者：
MCCAIN, GR
BLUMER, TN
CRAIG, HB
STEEL, RG
机构：
来源：
JOURNAL OF FOOD SCIENCE | 1968年 / 33卷 / 02期
关键词：
D O I：
10.1111/j.1365-2621.1968.tb01339.x
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
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页码：142 / &
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