EVALUATION OF 3 MODIFIED TBA METHODS FOR MEASURING LIPID OXIDATION IN CHICKEN MEAT

被引：363

作者：

PIKUL, J

LESZCZYNSKI, DE

KUMMEROW, FA

机构：

[1] HARLAN E MOORE HEART RES LAB,CHAMPAIGN,IL 61820

[2] UNIV ILLINOIS,DEPT FOOD SCI,BURNSIDES RES LAB,URBANA,IL 61801

来源：

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY | 1989年 / 37卷 / 05期

关键词：

D O I：

10.1021/jf00089a022

中图分类号：

S [农业科学];

学科分类号：

09 [农学];

摘要：

引用

页码：1309 / 1313

页数：5

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