FLAVOR, BACTERIAL AND TBA CHANGES IN GROUND TURKEY PATTIES TREATED WITH ANTIOXIDANTS

被引：16

作者：

DAWSON, LE ^{[1
]}

STEVENSON, KE ^{[1
]}

GERTONSON, E ^{[1
]}

机构：

[1] MICHIGAN STATE UNIV,E LANSING,MI 48824

来源：

关键词：

D O I：

10.3382/ps.0541134

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：1134 / 1139

页数：6

共 6 条

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[2] AUTOXIDATION OF TURKEY LIPIDS
MARION, WW
FORSYTHE, RH
[J]. JOURNAL OF FOOD SCIENCE, 1964, 29 (05) : 530 - &
[3] MAXEY RB, 1973, POULTRY SCI, V52, P486
[4] Sharf J. H., 1966, RECOMMENDED METHODS
[5] A DISTILLATION METHOD FOR THE QUANTITATIVE DETERMINATION OF MALONALDEHYDE IN RANCID FOODS
TARLADGIS, BG
WATTS, BM
YOUNATHAN, MT
DUGAN, L
[J]. JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY, 1960, 37 (01) : 44 - 48
[6] 1970, ZG183 EASTM CHEM PRO