QUALITY CHARACTERISTICS, CHOLESTEROL, AND SODIUM CONTENT OF TURKEY AS AFFECTED BY CONVENTIONAL, CONVECTION, AND MICROWAVE-HEATING

被引：7

作者：

PRUSA, KJ

HUGHES, KV

机构：

来源：

POULTRY SCIENCE | 1986年 / 65卷 / 05期

关键词：

D O I：

10.3382/ps.0650940

中图分类号：

S8 [畜牧、动物医学、狩猎、蚕、蜂];

学科分类号：

0905 ;

摘要：

引用

页码：940 / 948

页数：9

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