The effect of blood removal, oxidation and shelf-life in broiler meat

被引：0
|
作者：
Alvarado, C. Z. [1 ]
O'Keefe, S. F.
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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