LIPIDS AND FATTY-ACIDS OF CHICKEN BONE-MARROW

被引：26

作者：

MOERCK, KE ^{[1
]}

BALL, HR ^{[1
]}

机构：

[1] N CAROLINA STATE UNIV,DEPT FOOD SCI,RALEIGH,NC 27607

来源：

JOURNAL OF FOOD SCIENCE | 1973年 / 38卷 / 06期

关键词：

D O I：

10.1111/j.1365-2621.1973.tb02128.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：978 / 980

页数：3

共 20 条

[1]

BLIGH EG, 1959, CAN J BIOCHEM PHYS, V37, P911

[2] THE FATTY ACID CONTENT OF MEAT AND POULTRY BEFORE AND AFTER COOKING [J].

CHANG, ICL ;

WATTS, BM .

JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY, 1952, 29 (08) :334-338

[3]

FARQUHAR JW, 1962, J LIPID RES, V3, P21

[4] MASS SPECTRA OF ACETAL-TYPE COMPOUNDS [J].

FRIEDEL, RA ;

SHARKEY, AG .

ANALYTICAL CHEMISTRY, 1956, 28 (06) :940-944

[5] IMPROVING QUALITY OF MECHANICALLY DEBONED FOWL MEAT BY CENTRIFUGATION [J].

FRONING, GW ;

JOHNSON, F .

JOURNAL OF FOOD SCIENCE, 1973, 38 (02) :279-281

[6] IDENTIFICATION AND QUANTITATION OF HEXADECANAL AND OCTADECANAL IN BROILER MUSCLE PHOSPHOLIPIDS [J].

GARDNER, HK ;

BOURLAND, CT ;

SMITH, MC ;

HUBER, CS .

POULTRY SCIENCE, 1972, 51 (03) :1056-&

[7]

Holman R., 1954, PROGRESS CHEMISTRY F, V2, P51, DOI DOI 10.1016/0079-6832(54)90004-X

[8] FATTY ACIDS IN NEUTRAL LIPIDS AND PHOSPHOLIPIDS FROM CHICKEN TISSUES [J].

KATZ, MA ;

DUGAN, LR ;

DAWSON, LE .

JOURNAL OF FOOD SCIENCE, 1966, 31 (05) :717-&

[9] THIN-LAYER CHROMATOGRAPHY OF HOMOLOGUES AND VINYLOGUES OF HIGHER FATTY ALDEHYDES DIMETHYL ACETALS AND 2,4-DINITROPHENYLHYDRAZONES [J].

MAHADEVAN, V ;

VISWANATHAN, CV ;

LUNDBERG, WO .

JOURNAL OF CHROMATOGRAPHY, 1966, 24 (02) :357-+

[10] EFFECT OF DIETARY FAT AND PROTEIN ON LIPID COMPOSITION AND OXIDATION IN CHICKEN MUSCLE [J].

MARION, JE ;

BOGGESS, TS ;

WOODROOF, JG .

JOURNAL OF FOOD SCIENCE, 1967, 32 (04) :426-&

← 1 2 →