EFFECTS OF DIETARY ANTIOXIDANTS AND OXIDIZED OIL ON MEMBRANAL LIPID STABILITY AND PORK PRODUCT QUALITY

被引：118

作者：

BUCKLEY, DJ

GRAY, JI

ASGHAR, A

PRICE, JF

CRACKEL, RL

BOOREN, AM

PEARSON, AM

MILLER, ER

机构：

[1] MICHIGAN STATE UNIV,DEPT FOOD SCI & HUMAN NUTR,E LANSING,MI 48824

[2] MICHIGAN STATE UNIV,DEPT ANIM SCI,E LANSING,MI 48824

来源：

JOURNAL OF FOOD SCIENCE | 1989年 / 54卷 / 05期

关键词：

D O I：

10.1111/j.1365-2621.1989.tb05952.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：1193 / 1197

页数：5

共 41 条

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