EVALUATION OF 2-THIOBARBITURIC ACID REACTIVE SUBSTANCES (TBRS) IN RELATION TO WARMED-OVER FLAVOR (WOF) DEVELOPMENT IN COOKED CHICKEN

被引：74
作者：
IGENE, JO
YAMAUCHI, K
PEARSON, AM
GRAY, JI
AUST, SD
机构：
[1] MICHIGAN STATE UNIV,DEPT FOOD SCI & HUMAN NUTR,E LANSING,MI 48824
[2] MICHIGAN STATE UNIV,DEPT BIOCHEM,E LANSING,MI 48824
来源：
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY | 1985年 / 33卷 / 03期
关键词：
D O I：
10.1021/jf00063a011
中图分类号：
S [农业科学];
学科分类号：
09 ;
摘要：
引用
收藏
页码：364 / 367
页数：4
相关论文
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