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

页码：144 / 146

页数：3

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