THE NUTRITIVE VALUE OF HERRING MEALS .3. THE EFFECTS OF HEAT TREATMENT AND STORAGE TEMPERATURE AS RELATED TO OIL CONTENT

被引：7

作者：

BIELY, J

MARCH, BE

TARR, HLA

机构：

来源：

关键词：

D O I：

10.3382/ps.0341274

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：1274 / 1279

页数：6

共 7 条

[1]

Bailey B.E., 1952, FISHERIES RES BOARD, V89

BIELY, J ;

MARCH, B ;

TARR, HLA .

[3]

CRAMPTON EARLE W., 1951, JOUR NUTRITION, V43, P431

[4] Destruction of vitamin A by rancid fats [J].

Lease, EJ ;

Lease, JG ;

Weber, J ;

Steenbock, H .

[5] Vitamin E, cod liver oil and muscular dystrophy [J].

Mattill, HA ;

Golumbic, C .

[6]

Pavcek PL, 1942, J BIOL CHEM, V146, P0351

[7] THE NUTRITIVE VALUE OF HERRING MEALS .1. THE EFFECT OF HEAT [J].

TARR, HLA ;

BIELY, J ;

MARCH, BE .