EFFECT OF FROZEN STORAGE TIME, COOKING AND HOLDING TEMPERATURE UPON EXTRACTABLE LIPIDS AND TBA VALUES OF BEEF AND CHICKEN

被引：86

作者：

IGENE, JO

PEARSON, AM

MERKEL, RA

COLEMAN, TH

机构：

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

[2] MICHIGAN STATE UNIV,DEPT POULTRY SCI,E LANSING,MI 48824

来源：

关键词：

D O I：

10.2527/jas1979.493701x

中图分类号：

S8 [畜牧、动物医学、狩猎、蚕、蜂];

学科分类号：

0905 ;

摘要：

引用

页码：701 / 707

页数：7

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