RECOVERY OF FORMALDEHYDE FROM MECHANICALLY DEBONED TURKEY

被引：3

作者：

ANDREWS, SJ ^{[1
]}

PONCE, CG ^{[1
]}

MENDENHALL, VT ^{[1
]}

机构：

[1] UTAH STATE UNIV,DEPT NUTR & FOOD SCI,LOGAN,UT 84322

来源：

JOURNAL OF FOOD SCIENCE | 1977年 / 42卷 / 05期

关键词：

D O I：

10.1111/j.1365-2621.1977.tb14452.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：1168 / 1171

页数：4

共 17 条

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ZMARLICKI, S .

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[4] VOLATILE PRODUCTS OF APPLES .3. IDENTIFICATION OF ALDEHYDES AND KETONES [J].

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[5]

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[6]

LEA CH, 1938, 46 GREAT BRIT DEP SC

[7] MECHANISM OF LIPID OXIDATION IN MECHANICALLY DEBONED CHICKEN MEAT [J].

LEE, YB ;

HARGUS, GL ;

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BERNER, DL ;

FORSYTHE, RH .

JOURNAL OF FOOD SCIENCE, 1975, 40 (05) :964-967

[8] RAPID QUANTITATIVE METHOD FOR DETERMINATION OF ACETALDEHYDE IN LACTIC STARTER CULTURES [J].

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DAY, EA .

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[9] AUTOXIDATION OF TURKEY LIPIDS [J].

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[10]

MAXON ST, 1970, POULTRY SCI, V49, P1412

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