ROLE OF TRIGLYCERIDES AND PHOSPHOLIPIDS ON DEVELOPMENT OF RANCIDITY IN MODEL MEAT SYSTEMS DURING FROZEN STORAGE

被引：98

作者：

IGENE, JO ^{[1
]}

PEARSON, AM ^{[1
]}

DUGAN, LR ^{[1
]}

PRICE, JF ^{[1
]}

机构：

[1] MICHIGAN STATE UNIV,DEPT FOOD SCI & HUMAN NUTR,E LANSING,MI 48824

来源：

关键词：

D O I：

10.1016/0308-8146(80)90048-5

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

引用

页码：263 / 276

页数：14

共 21 条

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[5] CHOUDHURY RBR, 1960, J AM OIL CHEM SOC, V37, P87
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