EFFECT OF ANTIOXIDANTS ON LIPID STABILITY IN RESTRUCTURED BEEF STEAKS

被引：31

作者：

CRACKEL, RL ^{[1
]}

GRAY, JI ^{[1
]}

BOOREN, AM ^{[1
]}

PEARSON, AM ^{[1
]}

BUCKLEY, DJ ^{[1
]}

机构：

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

来源：

JOURNAL OF FOOD SCIENCE | 1988年 / 53卷 / 02期

关键词：

D O I：

10.1111/j.1365-2621.1988.tb07780.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

收藏

页码：656 / 657

页数：2

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[9] CHEMISTRY OF 2-THIOBARBITURIC ACID TEST FOR DETERMINATION OF OXIDATIVE RANCIDITY IN FOODS .2. FORMATION OF TBA-MALONALDEHYDE COMPLEX WITHOUT ACID-HEAT TREATMENT
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[10] [No title captured]