POULTRY PRODUCT QUALITY .4. LEVELS OF CARBONYL COMPOUNDS IN FRESH, UNCOOKED CHICKEN AND TURKEY SKIN

被引：4

作者：

THOMAS, CP

DIMICK, PS

MACNEILL, JH

机构：

来源：

关键词：

D O I：

10.1111/j.1365-2621.1971.tb06407.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：527 / &

共 29 条

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[2]

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[3] EFFECT OF LEVEL OF SKIN ON QUALITY OF CHICKEN FRANKFURTERS [J].

BAKER, RC ;

DARFLER, JM ;

BOURNE, MC .

[4]

BAKER RC, 1967, POULTRY SCI, V46, P1231

BALLANCE, PE .

[6]

BOUTHILET RJ, 1951, FOOD RES, V16, P201

COBB, WY .

JOURNAL OF CHROMATOGRAPHY, 1964, 14 (03) :512-&

[8]

CROCKER EC, 1948, FOOD RES, V13, P179

[9]

DAWSON LR, UNPUBLISHED

DIMICK, PS ;

MACNEIL, JH .