EFFECTS OF FROZEN STORAGE AND COOKING ON LIPID OXIDATION IN CHICKEN MEAT

被引：51
|
作者：
PIKUL, J
LESZCZYNSKI, DE
BECHTEL, PJ
KUMMEROW, FA
机构：
[1] HARLAN E MOORE HEART RES FDN,CHAMPAIGN,IL 62820
[2] AGR UNIV POZNAN,DEPT FOOD SCI & TECHNOL,PL-60624 POZNAN,POLAND
[3] UNIV ILLINOIS,DEPT ANIM SCI,URBANA,IL 61801
[4] UNIV ILLINOIS,DEPT FOOD SCI,BURNSIDES RES LAB,URBANA,IL 61801
来源：
JOURNAL OF FOOD SCIENCE | 1984年 / 49卷 / 03期
关键词：
D O I：
10.1111/j.1365-2621.1984.tb13224.x
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
引用
收藏
页码：838 / 843
页数：6
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