EFFECTS OF CARBON-DIOXIDE, FREEZING AND VACUUM PACKAGING ON THE OXIDATIVE STABILITY OF MECHANICALLY DEBONED POULTRY MEAT - RESEARCH NOTE

被引：12

作者：

BARBUT, S

KAKUDA, Y

CHAN, D

机构：

来源：

POULTRY SCIENCE | 1990年 / 69卷 / 10期

关键词：

D O I：

10.3382/ps.0691813

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

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页码：1813 / 1815

页数：3

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