APPLICATION OF THE THIOBARBITURIC ACID TEST AS A QUANTITATIVE MEASURE OF DETERIORATION IN COOKED OYSTERSa
作者:
MARK G. SCHWARTZ,
BETTY M. WATTS,
期刊:
Journal of Food Science
(WILEY Available online 1957)
卷期:
Volume 22,
issue 1
页码: 76-82
ISSN:0022-1147
年代: 1957
DOI:10.1111/j.1365-2621.1957.tb16985.x
出版商: Blackwell Publishing Ltd
数据来源: WILEY
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