INFLUENCE OF GRINDING, COOKING AND REFRIGERATED STORAGE ON LIPID STABILITY IN TURKEY

被引：16
|
作者：
DAWSON, LE [1 ]
SCHIERHOLZ, K [1 ]
机构：
[1] MICHIGAN STATE UNIV,DEPT NUTR & FOOD SCI,E LANSING,MI 48824
来源：
POULTRY SCIENCE | 1976年 / 55卷 / 02期
关键词：
D O I：
10.3382/ps.0550618
中图分类号：
S8 [畜牧、 动物医学、狩猎、蚕、蜂];
学科分类号：
0905 ;
摘要：
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页码：618 / 622
页数：5
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