期刊文献+

去骨方法对牛肉和火鸡肉化学成分及一些特性的影响 被引量:1

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出处 《肉类工业》 2007年第10期27-29,共3页 Meat Industry
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  • 1许雄,孙灵霞,李苗云,柳艳霞,赵改名.畜禽骨肉的综合利用[J].肉类研究,2008,22(1):27-30. 被引量:3
  • 2欧阳杰,王建中,韦立强.畜禽骨深加工产品在肉制品中的应用[J].肉类研究,2005,19(8):40-42. 被引量:7
  • 3Swahili F. Flavor of Meat, Meat Products, and Sea foods [M]. London: Springer, 1998: 373-394.
  • 4Heliana de Azevedo Gomesa, Edir Nepomuceno de Silva, Helena Maria Andre Bolini Cardello, et al. Effect of gamma radiation on refrigerated mechanically deboned chicken meat quality[J]. Meat Science, 2002(30): 165-166.
  • 5Fabians Guerra Dares, Maria Lucia Masson, Saundra Campos Amice. The influence of the addition of mechanically deboned poultry meat on the theological properties of sausage. Journal of Food Engineering[J]. 2005, 68: 185-189.
  • 6Maria B Milne, Kerstin Abby, Knut Rolled, et al. Quality of comminuted sausages formulated from mechanically deboned poultry meat [J]. Meat Science, 2002, (61) : 73- 84.
  • 7Darine Selmane, Vial Christophe, Delved Gholamreza Extraction of proteins from slaughterhouse by-products Influence ofoperating conditions on functional properties[ J] Meat Science. 2008 (79) : 640-647.
  • 8Tonu P ii ssa, Regina Palin, Piret Raudsepp, et al. Inhibition of lipid oxidation and dynamics of polyphones contention mechanically deboned meat supplemented with sea buckthorn berry residues [J]. Food Chemistry, 2008, (107) : 714-721.
  • 9Maria B Melina, Kerstin Abby, Grete Screed. Commercial antioxidants control lipid oxidation inmechanically deboned turkey meat[J].Meat Science, 2003(65): 1 147-1 155.
  • 10Brace U, Lilied J, Viet JL. Production and use of natural antioxidants[J]. Journal of American Oil Chemistry Society, 1981 (58):686-689.

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