POULTRY PRODUCT QUALITY .2. STORAGE TIME-TEMPERATURE EFFECTS ON CARBONYL COMPOSITION OF COOKED TURKEY AND CHICKEN SKIN FRACTIONS

被引：27

作者：

DIMICK, PS

MACNEIL, JH

机构：

来源：

JOURNAL OF FOOD SCIENCE | 1970年 / 35卷 / 02期

关键词：

D O I：

10.1111/j.1365-2621.1970.tb12135.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：186 / &

共 21 条

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[10] POULTRY PRODUCT QUALITY .3. ORGANOLEPTIC EVALUATION OF COOKED CHICKEN AND TURKEY SKIN FRACTIONS AS AFFECTED BY STORAGE TIME AND TEMPERATURE [J].

MACNEIL, JH ;

DIMICK, PS .

JOURNAL OF FOOD SCIENCE, 1970, 35 (02) :191-&

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