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

被引：0

作者：

DAWSON, LE ^{[1
]}

SCHIERHOLZ, K ^{[1
]}

机构：

[1] MICHIGAN STATE UNIV,DEPT FOOD SCI & HUMAN NUTR,E LANSING,MI 48824

来源：

POULTRY SCIENCE | 1975年 / 54卷 / 05期

关键词：

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

页码：1753 / 1753

页数：1

共 50 条

[1] INFLUENCE OF GRINDING, COOKING AND REFRIGERATED STORAGE ON LIPID STABILITY IN TURKEY
DAWSON, LE
SCHIERHOLZ, K
[J]. POULTRY SCIENCE, 1976, 55 (02) : 618 - 622
[2] LIPID DEGRADATION IN TURKEY BREAST MEAT DURING COOKING AND STORAGE
SALIH, AM
PRICE, JF
SMITH, DM
DAWSON, LE
[J]. POULTRY SCIENCE, 1989, 68 (06) : 754 - 761
[3] Lipid oxidation of raw and cooked turkey breast meat during refrigerated storage
Samouris, G. I.
Bampidis, V. A.
Sossidou, E.
Zantopoulos, N.
[J]. ARCHIV FUR GEFLUGELKUNDE, 2007, 71 (01): : 41 - 44
[4] EFFECT OF END-POINT COOKING TEMPERATURE AND REFRIGERATED STORAGE ON COLOR OF TURKEY DARK MEAT
HELMKE, A
FRONING, GW
[J]. POULTRY SCIENCE, 1970, 49 (05) : 1395 - &
[5] LIPID OXIDATION IN CHICKEN BREAST AND LEG MEAT AFTER SEQUENTIAL TREATMENTS OF FROZEN STORAGE, COOKING, REFRIGERATED STORAGE AND REHEATING
PIKUL, J
LESZCZYNSKI, DE
NIEWIAROWICZ, A
KUMMEROW, FA
[J]. JOURNAL OF FOOD TECHNOLOGY, 1984, 19 (05): : 575 - 584
[6] CONDITION AND STABILITY OF MYOSIN DURING THE REFRIGERATED STORAGE OF MEAT
LALOV, M
[J]. FLEISCHWIRTSCHAFT, 1981, 61 (10): : 1569 - 1573
[7] THE EFFECTS OF LACTOFERMENTED WHEY ON THE STABILITY OF GROUND REFRIGERATED TURKEY MEAT
SALMINEN, S
BRANEN, AL
KOIVISTOINEN, P
[J]. LEBENSMITTEL-WISSENSCHAFT & TECHNOLOGIE, 1985, 18 (04): : 242 - 244
[8] EFFECT OF ENDPOINT COOKING TEMPERATURE AND STORAGE ON COLOR OF TURKEY MEAT
HELMKE, A
FRONING, GW
[J]. POULTRY SCIENCE, 1971, 50 (06) : 1832 - &
[9] STORAGE STABILITY AND SENSORY QUALITY OF WASHED GROUND BUFFALO MEAT AND MEAT PATTIES DURING REFRIGERATED STORAGE
KULKARNI, VV
KOWALE, BN
RAO, VK
MURTHY, TRK
[J]. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE, 1993, 30 (03): : 169 - 171
[10] EFFECTS OF FROZEN STORAGE AND COOKING ON LIPID OXIDATION IN CHICKEN MEAT
PIKUL, J
LESZCZYNSKI, DE
BECHTEL, PJ
KUMMEROW, FA
[J]. JOURNAL OF FOOD SCIENCE, 1984, 49 (03) : 838 - 843

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