TASTE PANEL EVALUATION OF THE EFFECT OF ADDED FAT ON THE FLAVOR OF CHICKEN MEAT

被引：5

作者：

LEONG, KC

SUNDE, ML

BIRD, HR

WECKEL, KG

机构：

来源：

关键词：

D O I：

10.3382/ps.0371170

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：1170 / 1172

页数：3

共 6 条

[1]

AITKEN JR, 1954, POULTRY SCI, V33, P1038, DOI 10.3382/ps.0331038

[2]

BIRDSALL JJ, 1957, AGR FOOD CHEM, V5, P523

[3]

Briggs GM, 1943, J BIOL CHEM, V148, P163

[4] INFLUENCE OF FATS IN RATIONS ON STORAGE QUALITY OF POULTRY [J].

DARROW, MI ;

ESSARY, EO .

[5]

KRAMER A, 1956, FOOD TECHNOL-CHICAGO, V10, P155

SIEDLER, AJ ;

SCHEID, HE ;

SCHWEIGERT, BS .