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The effect of blood removal, oxidation and shelf-life in broiler meat
被引:0
|
作者
:
Alvarado, C. Z.
论文数:
0
引用数:
0
h-index:
0
机构:
Texas Tech Univ, Lubbock, TX 79409 USA
Texas Tech Univ, Lubbock, TX 79409 USA
Alvarado, C. Z.
[
1
]
O'Keefe, S. F.
论文数:
0
引用数:
0
h-index:
0
机构:
Texas Tech Univ, Lubbock, TX 79409 USA
O'Keefe, S. F.
Richards, M. P.
论文数:
0
引用数:
0
h-index:
0
机构:
Virginia Polytech Inst & State Univ, Blacksburg, VA 24061 USA
Univ Wisconsin, Madison, WI 53706 USA
Texas Tech Univ, Lubbock, TX 79409 USA
Richards, M. P.
[
2
,
3
]
机构
:
[1]
Texas Tech Univ, Lubbock, TX 79409 USA
[2]
Virginia Polytech Inst & State Univ, Blacksburg, VA 24061 USA
[3]
Univ Wisconsin, Madison, WI 53706 USA
来源
:
JOURNAL OF DAIRY SCIENCE
|
2004年
/ 87卷
关键词
:
oxidation;
blood removal;
shelf-life;
D O I
:
暂无
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
收藏
页码:113 / 113
页数:1
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