EFFECTS OF ADDED PIGMENTS, SALT, AND PHOSPHATE ON COLOR, EXTRACTABLE PIGMENT, TOTAL PIGMENT, AND OXIDATION-REDUCTION POTENTIAL IN TURKEY BREAST MEAT

被引：25

作者：

AHN, DU ^{[1
]}

MAURER, AJ ^{[1
]}

机构：

[1] UNIV WISCONSIN, DEPT POULTRY SCI, MADISON, WI 53706 USA

来源：

POULTRY SCIENCE | 1989年 / 68卷 / 08期

关键词：

D O I：

10.3382/ps.0681088

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：1088 / 1099

页数：12

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