LIPIDS OF RAW AND COOKED GROUND BEEF AND PORK

被引：25

作者：

CAMPBELL, AM

TURKKI, PR

机构：

来源：

JOURNAL OF FOOD SCIENCE | 1967年 / 32卷 / 02期

关键词：

D O I：

10.1111/j.1365-2621.1967.tb01277.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：143 / &

共 10 条

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[3] PREPARATION + ANALYSIS OF SOME FOOD FATS + OILS FOR FATTY ACID CONTENT BY GAS-LIQUID CHROMATOGRAPHY [J].

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[4]

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[5] FATTY ACID COMPOSITION OF MEAT TISSUE LIPIDS [J].

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[6]

KEANE KW, 1959, J NUTR, V68, P57

[7] PHOSPHOLIPIDS OF PORK MUSCLE TISSUES [J].

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[8]

OSTRANDER J, 1961, 50 AM MEAT I F B

[9] NUTRIENT CONTENT OF VARIETY MEATS .3. FATTY ACID COMPOSITION OF LIPIDS OF CERTAIN RAW + COOKED VARIETY MEATS [J].

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JOURNAL OF FOOD SCIENCE, 1964, 29 (06) :877-&

[10]

TURKKI PR, 1965, THESIS U TENNESSEE

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