Effect of light, packaging condition and dark storage durations on colour and lipid oxidative stability of cooked ham

• 作者Demewez Moges Haile, Stefaan De Smet, Erik Claeys, Els Vossen
• 卷第50卷
• 期第2期
• 文件大小322.39KB
• 发表时间2013-04
• DOI10.1007/s13197-011-0352-x
• 页码239-247