EFFECTS OF SALT AND SOME ANTIOXIDANTS UPON THE TBA NUMBERS OF MEAT

被引：23

作者：

CHEN, CC ^{[1
]}

PEARSON, AM ^{[1
]}

GRAY, JI ^{[1
]}

MERKEL, RA ^{[1
]}

机构：

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

来源：

FOOD CHEMISTRY | 1984年 / 14卷 / 03期

关键词：

D O I：

10.1016/0308-8146(84)90056-6

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

引用

页码：167 / 172

页数：6

共 19 条

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[4]

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[5]

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ELLIS, R ;

CURRIE, GT ;

THORNTON, FE ;

BOLLINGER, NC ;

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[7] LEFT RENAL-VEIN - ANATOMICAL STUDY, ANGIOGRAPHIC ASPECTS AND SURGICAL APPROACH [J].

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[8]

GRAY JI, 1982, FOOD TECHNOL-CHICAGO, V36, P39

[9]

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[10] ROLE OF PHOSPHOLIPIDS AND TRIGLYCERIDES IN WARMED-OVER FLAVOR DEVELOPMENT IN MEAT MODEL SYSTEMS [J].

IGENE, JO ;

PEARSON, AM .

JOURNAL OF FOOD SCIENCE, 1979, 44 (05) :1285-1290

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