BIOCHEMICAL PROPERTIES OF PORK + THEIR RELATIONSHIP TO QUALITY .3. DEGREE OF SATURATION + MOISTURE CONTENT OF SUBCUTANEOUS FAT

被引：3

作者：

KAUFFMAN, RG

BRAY, RW

HOEKSTRA, WG

CARPENTER, ZL

机构：

来源：

关键词：

D O I：

10.1111/j.1365-2621.1964.tb01697.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：75 / &

共 9 条

BLUMER, TN ;

BARRICK, ER ;

BROWN, WL ;

SMITH, FH ;

SMART, WWG .

CARPENTER, ZL ;

WECKEL, KG ;

KAUFFMAN, RG ;

BRAY, RW .

[3]

COLE JW, 1955, 8 P REC MEATS C, P115

[4]

DAHL O., 1958, Acta Agriculturae Scandinavica, V8, P106

[5]

Ellis NR, 1926, J BIOL CHEM, V69, P219

[6]

HANKINS OG, 1928, 1492 US DEPT AGR B

[7]

HANKINS OG, 1926, 1407 US DEPT AGR B

[8]

Sinclair RG, 1931, J BIOL CHEM, V92, P245

[9]

1960, AOAC OFFICIAL METHOD, P361