LIPID DEGRADATION IN PORK DURING WARMED-OVER FLAVOR DEVELOPMENT

被引：29

作者：

WILLEMOT, C ^{[1
]}

POSTE, LM ^{[1
]}

SALVADOR, J ^{[1
]}

WOOD, DF ^{[1
]}

BUTLER, G ^{[1
]}

机构：

[1] AGR CANADA,ENGN & STAT RES INST,OTTAWA K1A 0C6,ONTARIO,CANADA

来源：

CANADIAN INSTITUTE OF FOOD SCIENCE AND TECHNOLOGY JOURNAL-JOURNAL DE L INSTITUT CANADIEN DE SCIENCE ET TECHNOLOGIE ALIMENTAIRES | 1985年 / 18卷 / 04期

关键词：

D O I：

10.1016/S0315-5463(85)71965-7

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：316 / 322

页数：7

共 33 条

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[9]

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[10] ROLE OF PHOSPHOLIPIDS AND TRIGLYCERIDES IN WARMED-OVER FLAVOR DEVELOPMENT IN MEAT MODEL SYSTEMS [J].

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JOURNAL OF FOOD SCIENCE, 1979, 44 (05) :1285-1290

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