EFFECTS OF MICROWAVE COOKING AND REFRIGERATED STORAGE OF MAIN BROILER PARTS ON LIPID OXIDATION IN CHICKEN MUSCLE AND SKIN

被引：4

作者：

PIKUL, J ^{[1
]}

KUMMEROW, FA ^{[1
]}

机构：

[1] UNIV ILLINOIS,DEPT FOOD SCI,BURNSIDES RES LAB,URBANA,IL 61801

来源：

POULTRY SCIENCE | 1990年 / 69卷 / 05期

关键词：

D O I：

10.3382/ps.0690833

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

收藏

页码：833 / 844

页数：12

相关论文

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