LIPID OXIDATION IN MEAT AND MEAT PRODUCTS - REVIEW

被引：125

作者：

LOVE, JD

PEARSON, AM

机构：

来源：

JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY | 1971年 / 48卷 / 10期

关键词：

D O I：

10.1007/BF02544559

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

引用

页码：547 / +

页数：1

共 32 条

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[6]

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[9] FATTY ACID COMPOSITION OF FREE AND BOUND LIPIDS IN FREEZE-DRIED MEATS [J].

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