THE ROLE OF TOCOPHEROL CONTENT IN THE COMPARATIVE STABILITY OF CHICKEN AND TURKEY FAT

被引：55

作者：

MECCHI, EP

POOL, MF

BEHMAN, GA

HAMACHI, M

KLOSE, AA

机构：

来源：

POULTRY SCIENCE | 1956年 / 35卷 / 06期

关键词：

D O I：

10.3382/ps.0351238

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

页码：1238 / 1246

页数：9

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