EFFECTS OF SALT AND SOME ANTIOXIDANTS UPON THE TBA NUMBERS OF MEAT

被引：23

作者：

CHEN, CC ^{[1
]}

PEARSON, AM ^{[1
]}

GRAY, JI ^{[1
]}

MERKEL, RA ^{[1
]}

机构：

[1] MICHIGAN STATE UNIV,DEPT FOOD SCI & HUMAN NUTR,E LANSING,MI 48824

来源：

关键词：

D O I：

10.1016/0308-8146(84)90056-6

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

引用

页码：167 / 172

页数：6

共 19 条

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[4] CHEN CC, 1984, J FOOD SCI, V49
[5] CHIPAULT JP, 1961, ANTIOXIDATION ANTIOX, V2, P477
[6] CARBONYLS IN OXIDIZING FAT .2. EFFECT OF PRO-OXIDANT ACTIVITY OF SODIUM CHLORIDE ON PORK TISSUE
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[7] LEFT RENAL-VEIN - ANATOMICAL STUDY, ANGIOGRAPHIC ASPECTS AND SURGICAL APPROACH
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[8] GRAY JI, 1982, FOOD TECHNOL-CHICAGO, V36, P39
[9] HANELY JW, 1953, FOOD TECHNOL, V7, P429
[10] ROLE OF PHOSPHOLIPIDS AND TRIGLYCERIDES IN WARMED-OVER FLAVOR DEVELOPMENT IN MEAT MODEL SYSTEMS
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[J]. JOURNAL OF FOOD SCIENCE, 1979, 44 (05) : 1285 - 1290