STORAGE STABILITY (TBA) OF MEAT OBTAINED FROM TURKEYS RECEIVING TOCOPHEROL SUPPLEMENTATION

被引：16

作者：

UEBERSAX, MA

DAWSON, LE

UEBERSAX, KL

机构：

来源：

POULTRY SCIENCE | 1978年 / 57卷 / 04期

关键词：

D O I：

10.3382/ps.0570937

中图分类号：

S8 [畜牧、动物医学、狩猎、蚕、蜂];

学科分类号：

0905 ;

摘要：

引用

页码：937 / 946

页数：10

共 11 条

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[8] A DISTILLATION METHOD FOR THE QUANTITATIVE DETERMINATION OF MALONALDEHYDE IN RANCID FOODS [J].

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[9] PHYSICAL AND CHEMICAL COMPOSITION OF MEAT LOAVES CONTAINING MECHANICALLY DEBONED TURKEY MEAT [J].

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POULTRY SCIENCE, 1978, 57 (03) :660-669

[10] TOCOPHEROL SUPPLEMENTATION AND LIPID STABILITY IN TURKEY [J].

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