FAT RANCIDITY IN EVISCERATED POULTRY .2. THE EFFECT OF VARIATION IN DIET ON THE CHARACTERISTICS OF THE FAT EXTRACTED FROM IMMATURE TURKEYS

被引：12

作者：

KUMMEROW, FA

HITE, J

KLOXIN, S

机构：

来源：

POULTRY SCIENCE | 1948年 / 27卷 / 06期

关键词：

D O I：

10.3382/ps.0270689

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：689 / 694

页数：6

共 12 条

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[2]

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BIOCHEMICAL JOURNAL, 1934, 28 :965-977

[4]

GORTNER WA, 1945, J BIOL CHEM, V159, P97

[5] The body fats of the hen. [J].

Hilditch, TP ;

Jones, EC ;

Rhead, AJ .

BIOCHEMICAL JOURNAL, 1934, 28 :786-795

[6]

HILDITCH TP, 1944, CHEM CONSTITUTION NA, P66

[7] THE RATES OF OXIDATION OF UNSATURATED FATTY ACIDS AND ESTERS [J].

HOLMAN, RT ;

ELMER, OC .

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[8]

KUMMEROW FA, 1948, POULTRY SCI

[9]

Overman A, 1942, J BIOL CHEM, V142, P441

[10] THE EFFECT OF TISSUE FAT STABILITY ON DETERIORATION OF FROZEN POULTRY [J].

SCHREIBER, ML ;

VAIL, GE ;

CONRAD, RM ;

PAYNE, LF .

POULTRY SCIENCE, 1947, 26 (01) :14-19

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