CARBONYLS IN OXIDIZING FAT .2. EFFECT OF PRO-OXIDANT ACTIVITY OF SODIUM CHLORIDE ON PORK TISSUE

被引：46

作者：

ELLIS, R

CURRIE, GT

THORNTON, FE

BOLLINGER, NC

GADDIS, AM

机构：

来源：

JOURNAL OF FOOD SCIENCE | 1968年 / 33卷 / 06期

关键词：

D O I：

10.1111/j.1365-2621.1968.tb09073.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：555 / +

页数：1

共 34 条

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