EVALUATION OF 2-THIOBARBITURIC ACID REACTIVE SUBSTANCES (TBRS) IN RELATION TO WARMED-OVER FLAVOR (WOF) DEVELOPMENT IN COOKED CHICKEN

被引：74

作者：

IGENE, JO

YAMAUCHI, K

PEARSON, AM

GRAY, JI

AUST, SD

机构：

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

[2] MICHIGAN STATE UNIV,DEPT BIOCHEM,E LANSING,MI 48824

来源：

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY | 1985年 / 33卷 / 03期

关键词：

D O I：

10.1021/jf00063a011

中图分类号：

S [农业科学];

学科分类号：

09 ;

摘要：

引用

收藏

页码：364 / 367

页数：4

相关论文

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