FUNCTIONAL AND BIOCHEMICAL-CHANGES IN DEBONED TURKEY DUE TO FROZEN STORAGE AND LIPID OXIDATION

被引：72

作者：

SMITH, DM

机构：

来源：

JOURNAL OF FOOD SCIENCE | 1987年 / 52卷 / 01期

关键词：

D O I：

10.1111/j.1365-2621.1987.tb13965.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：22 / 27

页数：6

共 52 条

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