FATTY ACID COMPOSITION OF FREE AND BOUND LIPIDS IN FREEZE-DRIED MEATS

被引：24

作者：

GIAM, I

DUGAN, LR

机构：

来源：

JOURNAL OF FOOD SCIENCE | 1965年 / 30卷 / 02期

关键词：

D O I：

10.1111/j.1365-2621.1965.tb00299.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：262 / &

共 9 条

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[6] COMPOSITION AND POSITIONAL DISTRIBUTION OF FATTY ACIDS IN PHOSPHOLIPIDS ISOLATED FROM PORK MUSCLE TISSUES [J].

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DUGAN, LR .

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[7] SOME DIFFERENCES IN COMPOSITION OF COVERING FAT, INTERMUSCULAR FAT, AND INTRAMUSCULAR FAT OF MEAT ANIMALS [J].

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[8]

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[9]

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