A COMPARISON OF 2 METHODS OF FAT EXTRACTION USING BROILER CHICKEN CARCASSES

被引：2
|
作者：
PATTERSON, DL [1 ]
FRIARS, GW [1 ]
机构：
[1] UNIV GUELPH,DEPT ANIM & POULTRY SCI,GUELPH N1G 2W1,ONTARIO,CANADA
来源：
CANADIAN INSTITUTE OF FOOD SCIENCE AND TECHNOLOGY JOURNAL-JOURNAL DE L INSTITUT CANADIEN DE SCIENCE ET TECHNOLOGIE ALIMENTAIRES | 1982年 / 15卷 / 02期
关键词：
D O I：
10.1016/S0315-5463(82)72380-6
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
引用
收藏
页码：144 / 146
页数：3
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