EFFECTS OF PROCESSING ON SOME CHARACTERISTICS, INCLUDING FATTY-ACID COMPOSITION, OF CHICKEN FAT

被引：11

作者：

PEREIRA, AS ^{[1
]}

EVANS, RW ^{[1
]}

STADELMAN, WJ ^{[1
]}

机构：

[1] PURDUE UNIV,DEPT ANIM SCI,W LAFAYETTE,IN 47907

来源：

POULTRY SCIENCE | 1976年 / 55卷 / 02期

关键词：

D O I：

10.3382/ps.0550510

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：510 / 515

页数：6

共 22 条

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[9] FATTY ACIDS IN NEUTRAL LIPIDS AND PHOSPHOLIPIDS FROM CHICKEN TISSUES [J].

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[10] LIPID FRACTIONS OF CHICKEN BROILER TISSUES ANDTHEIR FATTY ACID COMPOSITION [J].

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