CARBONYL AND FATTY-ACID ANALYSIS OF ANTELOPE AND BEEF FAT

被引：4

作者：

BOOREN, A ^{[1
]}

FIELD, RA ^{[1
]}

KUNSMAN, JE ^{[1
]}

机构：

[1] UNIV WYOMING,DIV ANIM SCI,LARAMIE,WY 82070

来源：

JOURNAL OF FOOD SCIENCE | 1973年 / 38卷 / 01期

关键词：

D O I：

10.1111/j.1365-2621.1973.tb02776.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：63 / 65

页数：3

共 27 条

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[24] CHANGES IN LIPID SOLUBLE CARBONYLS OF BEEF MUSCLE DURING AGING [J].

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[25] POULTRY PRODUCT QUALITY .4. LEVELS OF CARBONYL COMPOUNDS IN FRESH, UNCOOKED CHICKEN AND TURKEY SKIN [J].

THOMAS, CP ;

DIMICK, PS ;

MACNEILL, JH .

JOURNAL OF FOOD SCIENCE, 1971, 36 (03) :527-&

[26] ORGANOLEPTIC IDENTIFICATION OF ROASTED BEEF VEAL LAMB AND PORK AS AFFECTED BY FAT [J].

WASSERMAN, AE ;

TALLEY, F .

JOURNAL OF FOOD SCIENCE, 1968, 33 (02) :219-+

[27] SOME VOLATILE CONSTITUENTS OF COOKED BEEF [J].

YUEH, MH ;

STRONG, FM .

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