EFFECT OF ANTIOXIDANTS ON MALONALDEHYDE PRODUCTION AND FATTY-ACID COMPOSITION IN PIECES OF BOVINE MUSCLE AND ADIPOSE-TISSUE STORED FRESH AND FROZEN

被引：7

作者：

CALDIRONI, HA

BAZAN, NG

机构：

来源：

JOURNAL OF FOOD SCIENCE | 1982年 / 47卷 / 04期

关键词：

D O I：

10.1111/j.1365-2621.1982.tb07679.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

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页码：1329 / +

页数：1

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