CHICKEN LIPID CHANGES DURING COOKING IN FRESH AND REUSED COOKING OIL

被引：23

作者：

LEE, WT ^{[1
]}

DAWSON, LE ^{[1
]}

机构：

[1] MICHIGAN STATE UNIV,DEPT FOOD SCI & HUMAN NUTR,E LANSING,MI 48823

来源：

JOURNAL OF FOOD SCIENCE | 1973年 / 38卷 / 07期

关键词：

D O I：

10.1111/j.1365-2621.1973.tb07245.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：1232 / 1237

页数：6

共 16 条

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[9] CHEMICAL REACTIONS INVOLVED IN DEEP FAT FRYING OF FOODS .2. IDENTIFICATION OF ACIDIC VOLATILE DECOMPOSITION PRODUCTS OF CORN OIL [J].

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

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