EXTRACTION OF LIPID AND PIGMENT COMPONENTS FROM MECHANICALLY DEBONED CHICKEN MEAT

被引：46

作者：

DAWSON, PL ^{[1
]}

SHELDON, BW ^{[1
]}

BALL, HR ^{[1
]}

机构：

[1] N CAROLINA STATE UNIV,DEPT FOOD SCI,BOX 7624,RALEIGH,NC 27695

来源：

关键词：

D O I：

10.1111/j.1365-2621.1988.tb07798.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：1615 / 1617

页数：3

共 13 条

[1]

[Anonymous], 1982, SAS USERS GUIDE

[2]

BODWELL CE, 1971, SCI MEAT PRODUCTS

[3]

FRONING GW, 1976, FOOD TECHNOL-CHICAGO, V30, P50

[4]

HAMM REINER, 1960, ADVANCES IN FOOD RES, V10, P355

[5] EXTRACTION OF PIGMENTS FROM MECHANICALLY DEBONED TURKEY MEAT [J].

HERNANDEZ, A ;

BAKER, RC ;

HOTCHKISS, JH .

[6]

LANIER TC, 1986, FOOD TECHNOL-CHICAGO, V40, P107

[7]

LANIER TC, 1987, COMMUNICATION

[8]

LAWRIE RA, 1974, MEAT SCI, P293

[9]

PRINCE J, 1986, BROILER IND, V49, P52

[10]

[No title captured]