Changes in curing agents, microbial counts and volatile compounds during processing of green bacon using two different production technologies
- 作者Henrik J Andersen; Lars L Hinrichsen
- 卷第68卷
- 期第4期
- 印刷ISSN0022-5142
- 电子ISSN1097-0010
- 文件大小889.58KB
- 发表时间1995
- DOI10.1002/jsfa.2740680412
- 页码477-487