EFFECT OF DIETARY FAT AND PROTEIN ON LIPID COMPOSITION AND OXIDATION IN CHICKEN MUSCLE

被引：28

作者：

MARION, JE

BOGGESS, TS

WOODROOF, JG

机构：

来源：

JOURNAL OF FOOD SCIENCE | 1967年 / 32卷 / 04期

关键词：

D O I：

10.1111/j.1365-2621.1967.tb09701.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：426 / &

共 18 条

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

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[9] THE ROLE OF DIETARY FAT IN THE QUALITY OF FRESH AND FROZEN STORAGE TURKEYS [J].

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