POULTRY PRODUCT QUALITY .3. ORGANOLEPTIC EVALUATION OF COOKED CHICKEN AND TURKEY SKIN FRACTIONS AS AFFECTED BY STORAGE TIME AND TEMPERATURE

被引：21

作者：

MACNEIL, JH

DIMICK, PS

机构：

来源：

JOURNAL OF FOOD SCIENCE | 1970年 / 35卷 / 02期

关键词：

D O I：

10.1111/j.1365-2621.1970.tb12136.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：191 / &

共 13 条

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[10] CHICKEN FLAVOR - IDENTIFICATION OF SOME CHEMICAL COMPONENTS AND IMPORTANCE OF SULFUR COMPOUNDS IN COOKED VOLATILE FRACTION [J].

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