THE EFFECT OF TISSUE FAT STABILITY ON DETERIORATION OF FROZEN POULTRY

被引：19

作者：

SCHREIBER, ML

VAIL, GE

CONRAD, RM

PAYNE, LF

机构：

来源：

关键词：

D O I：

10.3382/ps.0260014

中图分类号：

S8 [畜牧、动物医学、狩猎、蚕、蜂];

学科分类号：

0905 ;

摘要：

引用

页码：14 / 19

页数：6

共 9 条

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[2]

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[3]

COOK W. H., 1939, FOOD RES, V4, P433

[4] Antioxidants and the autoxidation of fats. III [J].

French, RB ;

Olcott, HS ;

Mattill, HA .

INDUSTRIAL AND ENGINEERING CHEMISTRY, 1935, 27 :724-728

[5]

LEA CH, 1938, 46 FOOD INV BOARD SP

[6]

Overman A, 1942, J BIOL CHEM, V142, P441

[7]

SHIBSTED H, 1932, IND ENG CHEM ANAL ED, V4, P204

[8]

SNEDECORE GW, 1946, STATISTICAL METHODS

[9]

Wilson J. K., 1943, JOUR AMER SOC AGRON, V35, P279