LACK OF EFFECT OF DIETARY ASCORBIC-ACID ON STABILITY OF CARCASS FAT AND MEAT OF BROILERS

被引：5

作者：

BARTOV, I ^{[1
]}

机构：

[1] AGR RES ORG,VOLCANI CTR,DIV POULTRY SCI,BET DAGAN,ISRAEL

来源：

BRITISH POULTRY SCIENCE | 1977年 / 18卷 / 05期

关键词：

D O I：

10.1080/00071667708416403

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：553 / 555

页数：3

共 12 条

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[4]

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[8]

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[9] RETARDATION OF OXIDATIVE COLOR CHANGES IN RAW GROUND BEEF [J].

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

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