EFFECT OF POLYPHOSPHATES AND SODIUM CHLORIDE ON COOKING YIELDS AND OXIDATIVE STABILITY OF CHICKEN

被引：42

作者：

FARR, AJ

MAY, KN

机构：

来源：

POULTRY SCIENCE | 1970年 / 49卷 / 01期

关键词：

D O I：

10.3382/ps.0490268

中图分类号：

S8 [畜牧、动物医学、狩猎、蚕、蜂];

学科分类号：

0905 ;

摘要：

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页码：268 / &

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