EFFECTS OF MICROWAVE COOKING AND REFRIGERATED STORAGE OF MAIN BROILER PARTS ON LIPID OXIDATION IN CHICKEN MUSCLE AND SKIN

被引：4
作者：
PIKUL, J [1 ]
KUMMEROW, FA [1 ]
机构：
[1] UNIV ILLINOIS,DEPT FOOD SCI,BURNSIDES RES LAB,URBANA,IL 61801
来源：
POULTRY SCIENCE | 1990年 / 69卷 / 05期
关键词：
D O I：
10.3382/ps.0690833
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：833 / 844
页数：12
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