FREEZE-DRIED TURKEY MUSCLE .1. CHANGES IN NITROGENOUS COMPOUNDS AND LIPIDS OF DEHYDRATED TURKEY DURING STORAGE

被引：12

作者：

FISHWICK, MJ

ZMARLICKI, S

机构：

来源：

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE | 1970年 / 21卷 / 03期

关键词：

D O I：

10.1002/jsfa.2740210313

中图分类号：

S [农业科学];

学科分类号：

09 ;

摘要：

引用

页码：155 / +

页数：1

共 29 条

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[8] STABILITY OF NITROGENOUS COMPOUNDS AND LIPIDS DURING STORAGE OF FREEZE-DRIED RAW BEEF [J].

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[9] CHANGES IN LIPIDS OF TURKEY MUSCLE DURING STORAGE AT CHILLING AND FREEZING TEMPERATURES [J].

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JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, 1968, 19 (08) :440-&

[10] FREEZE-DRIED TURKEY MUSCLE .2. ROLE OF HAEM PIGMENTS AS CATALYSTS IN AUTOXIDATION OF LIPID CONSTITUENTS [J].

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