KEEPING QUALITY OF READY-TO-COOK AND DRESSED POULTRY

被引：6

作者：

BAKER, RC

NAYLOR, HB

PFUND, MC

EINSET, E

STAEMPFLI, W

机构：

来源：

关键词：

D O I：

10.3382/ps.0350398

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：398 / 406

页数：9

共 9 条

[1]

FITZGERALD GA, 1939, 7TH WORLDS POULTR C, P509

[2]

HANSON HELEN LOUISE, 1942, FOOD RES, V7, P148

[3]

PENNINGTON ME, 1911, 70 US DEP AGR BUR CH

[4]

SAIR L., 1938, CANADIAN JOUR RES SECT D ZOOL SCI, V16, P139

[5] MICROORGANISMS IN THE INTESTINAL TRACT OF NORMAL CHICKENS [J].

SHAPIRO, SK ;

SARLES, WB .

[6]

Stewart George F., 1943, FOOD RES, V8, P202

[7]

STEWART L, 1941, US EGG POULTRY MAG, V47, P542

[8]

STEWART L, 1941, US EGG POULTRY MAG, V47, P571

[9] A STUDY OF THE DETERMINATION OF PEROXIDES IN FATS [J].

VOLZ, FE ;

GORTNER, WA .