NITROGEN FRACTION CHANGES IN TURKEY ROASTS DURING LATTER STAGES OF COOKING

被引：2

作者：

DAWSON, LE

WILKINSON, RJ

机构：

来源：

关键词：

D O I：

10.3382/ps.0470133

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：133 / +

页数：1

共 10 条

[1]

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[2]

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[3]

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[4]

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[5]

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[6]

LAWRIE RA, 1960, J AGR SCI, V40, P356

[7]

MARION WW, 1962, POULTRY SCI, V41, P1663

[8]

MIYADA D. S., 1956, Food Research, V21, P217, DOI 10.1111/j.1365-2621.1956.tb16913.x

[9]

WIERBICKI E, 1954, FOOD TECHNOL-CHICAGO, V8, P506

WILKINSON, RJ ;

DAWSON, LE .