BIOCHEMICAL AND QUALITY CHANGES OCCURRING DURING FREEZING OF POULTRY MEAT

被引：17

作者：

KHAN, AW

VANDENBE.L

机构：

来源：

JOURNAL OF FOOD SCIENCE | 1967年 / 32卷 / 02期

关键词：

D O I：

10.1111/j.1365-2621.1967.tb01279.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：148 / +

页数：1

共 21 条

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[7] INFLUENCE OF PRERIGOR RIGOR AND POSTRIGOR FREEZING ON DRIP LOSSES AND PROTEIN CHANGES IN CHICKEN MEAT [J].

KHAN, AW ;

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[8] CHANGES IN NONPROTEIN NITROGENOUS CONSTITUENTS OF CHICKEN BREAST MUSCLE STORED AT BELOW-FREEZING TEMPERATURES [J].

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