EFFECT OF DIETARY FAT AND PROTEIN ON LIPID COMPOSITION AND OXIDATION IN CHICKEN MUSCLE

被引：28
|
作者：
MARION, JE
BOGGESS, TS
WOODROOF, JG
机构：
来源：
JOURNAL OF FOOD SCIENCE | 1967年 / 32卷 / 04期
关键词：
D O I：
10.1111/j.1365-2621.1967.tb09701.x
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
引用
收藏
页码：426 / &
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