COMPOSITION OF LIPIDS FROM MECHANICALLY DEBONED POULTRY MEATS AND THEIR COMPOSITE TISSUES

被引：19

作者：

JANTAWAT, P ^{[1
]}

DAWSON, LE ^{[1
]}

机构：

[1] MICHIGAN STATE UNIV,E LANSING,MI 48824

来源：

POULTRY SCIENCE | 1980年 / 59卷 / 05期

关键词：

D O I：

10.3382/ps.0591043

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：1043 / 1052

页数：10

共 50 条

[1] AUTOXIDATION OF LIPIDS IN MECHANICALLY DEBONED POULTRY MEAT
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[J]. POULTRY SCIENCE, 1973, 52 (05) : 2065 - 2066
[2] Chemical and microbiological composition of mechanically deboned poultry meat
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[4] EFFECTS OF INERT-GAS AND VACUUM PACKAGINGS ON STORAGE STABILITY OF MECHANICALLY DEBONED POULTRY MEATS
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[J]. FOOD TECHNOLOGY, 1976, 30 (09) : 50 - &
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[9] LIPID-CONTENT OF MECHANICALLY DEBONED RED MEATS
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[10] PARTIAL DEWATERING OF MECHANICALLY DEBONED POULTRY MEAT
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