LIPID OXIDATION AND SENSORY ANALYSIS OF COOKED PORK AND TURKEY STORED UNDER MODIFIED ATMOSPHERES

被引：46

作者：

NOLAN, NL ^{[1
]}

BOWERS, JA ^{[1
]}

KROPF, DH ^{[1
]}

机构：

[1] KANSAS STATE UNIV AGR & APPL SCI,DEPT ANIM SCI & IND,MANHATTAN,KS 66506

来源：

JOURNAL OF FOOD SCIENCE | 1989年 / 54卷 / 04期

关键词：

D O I：

10.1111/j.1365-2621.1989.tb07896.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：846 / 849

页数：4

共 29 条

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