EFFECT OF MODIFIED ATMOSPHERE BLENDING ON THE OXIDATIVE STABILITY AND COLOR OF FROZEN MECHANICALLY SEPARATED POULTRY MEAT

被引：5

作者：

MCNEILL, J ^{[1
]}

KAKUDA, Y ^{[1
]}

FINDLAY, C ^{[1
]}

机构：

[1] PROT FOODS GRP INC,HAMILTON,ONTARIO,CANADA

来源：

JOURNAL OF FOOD SCIENCE | 1987年 / 52卷 / 03期

关键词：

D O I：

10.1111/j.1365-2621.1987.tb06676.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：568 / &

共 26 条

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