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COMPARISON OF 2-THIOBARBITURIC ACID REACTIVE SUBSTANCES DETERMINATION METHODS IN VARIOUS TYPES OF FROZEN, FRESH MEAT

✍ Scribed by C. WANG; L. ZHU; M.S. BREWER

Book ID: 111338024
Publisher: John Wiley and Sons
Year: 1997
Tongue: English
Weight: 481 KB
Volume: 4
Category: Article
ISSN: 1065-7258
DOI: 10.1111/j.1745-4522.1997.tb00083.x

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