Studies on the curing agents in the meat processing, 3; the effects of ascorbic acid and tocopherol as the curing agents
1984
Oh, D.H. (Suncheon National Coll., Suncheon (Korea R.)) | Park, H.K. (Chunbuk National Univ., Chunju (Korea R.). Coll. of Agriculture)
AGROVOC关键词
书目信息
页码
pp. 74-79
其它主题
Carne / carne salada; Tecnologia de los alimentos; Viande / viande salee; Meat/ cured meats
语言
韩国人
注释
35 ref. Summaries (En, Ko)
类型
Summary
1985-08-15
AGRIS AP