OXIDATION DETERIORATION IN MEAT, POULTRY AND FISH

被引：0
|
作者：
LILLARD, DA [1 ]
机构：
[1] UNIV GEORGIA,DEPT FOOD SCI,ATHENS,GA 30602
来源：
ABSTRACTS OF PAPERS OF THE AMERICAN CHEMICAL SOCIETY | 1985年 / 189卷 / APR-期
关键词：
D O I：
暂无
中图分类号：
O6 [化学];
学科分类号：
0703 ;
摘要：
引用
收藏
页码：7 / AGFD
相关论文
共 50 条
  • [41] REPORT ON MEAT, POULTRY, AND MEAT AND POULTRY PRODUCTS
    MCNEAL, JE
    JOURNAL OF THE ASSOCIATION OF OFFICIAL ANALYTICAL CHEMISTS, 1985, 68 (02): : 240 - 241
  • [42] Formation of Poultry Meat Flavor by Heating Process and Lipid Oxidation
    Purba, Maijon
    WARTAZOA-BULETIN ILMU PETERNAKAN DAN KESEHATAN HEWAN INDONESIA, 2014, 24 (03): : 109 - 118
  • [43] MEAT-PROCESSING, FISH PROCESSING, AND POULTRY-PROCESSING WASTES
    LITCHFIELD, JH
    JOURNAL WATER POLLUTION CONTROL FEDERATION, 1981, 53 (06): : 787 - 791
  • [44] CONSUMPTION OF SHRIMP KEEPS GROWING - RATE OUTSTRIPS FISH, MEAT AND POULTRY
    不详
    QUICK FROZEN FOODS, 1978, 40 (12): : 50 - 53
  • [45] Poultry and fish and aquatic invertebrates have not displaced other meat sources
    York, Richard
    NATURE SUSTAINABILITY, 2021, 4 (09) : 766 - 768
  • [46] Intakes of meat, fish, poultry, and eggs and risk of prostate cancer progression
    Richman, Erin L.
    Stampfer, Meir J.
    Paciorek, Alan
    Broering, Jeanette M.
    Carroll, Peter R.
    Chan, June M.
    AMERICAN JOURNAL OF CLINICAL NUTRITION, 2010, 91 (03): : 712 - 721
  • [47] LISTERIA IN MEAT, FISH, POULTRY, STUFFED PASTA AND VEGETABLES - COGNITIVE STUDY
    CASERIO, G
    GRONCHI, C
    VILLA, C
    INDUSTRIE ALIMENTARI, 1989, 28 (269): : 250 - 253
  • [48] Poultry and fish and aquatic invertebrates have not displaced other meat sources
    Richard York
    Nature Sustainability, 2021, 4 : 766 - 768
  • [49] INDUSTRIAL-WASTES - MEAT, FISH AND POULTRY-PROCESSING WASTES
    LITCHFIELD, JH
    JOURNAL WATER POLLUTION CONTROL FEDERATION, 1976, 48 (06): : 1217 - 1223
  • [50] Anti-oxidant activity of added tea catechins on lipid oxidation of raw minced red meat, poultry and fish muscle
    Tang, SZ
    Sheehan, D
    Buckley, DJ
    Morrissey, PA
    Kerry, JP
    INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 2001, 36 (06): : 685 - 692
12345