EFFECT OF A PROTECTED LIPID SUPPLEMENT ON FLAVOR PROPERTIES OF BEEF

被引：18

作者：

FORD, AL ^{[1
]}

PARK, RJ ^{[1
]}

RATCLIFF, D ^{[1
]}

机构：

[1] CSIRO, DIV FOOD RES, MEAT RES LAB, CANNON HILL 4170, Qld, AUSTRALIA

来源：

JOURNAL OF FOOD SCIENCE | 1976年 / 41卷 / 01期

关键词：

D O I：

10.1111/j.1365-2621.1976.tb01109.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：94 / 96

页数：3

共 10 条

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[3]

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[4]

MURRAY KE, UNPUBLISHED DATA

[5] EFFECT ON MEAT FLAVOR OF PERIOD OF FEEDING A PROTECTED LIPID SUPPLEMENT TO LAMBS [J].

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[6] FLAVOR DIFFERENCES IN MEAT FROM LAMBS GRAZED ON LUCERNE (MEDICAGO-SATIVA) OF PHALARIS (PHALARIS-TUBEROSA) PASTURES [J].

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[7]

PARK RJ, 1974, CHEM IND-LONDON, P380

[8]

Scott T. W, 1970, Aust. J. Sci., V32, P291

[9] PROTECTION OF DIETARY POLYUNSATURATED FATTY ACIDS AGAINST MICROBIAL HYDROGENATION IN RUMINANTS [J].

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