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pro vyhledávání: '"Josephine B. McGlamery"'
Publikováno v:
Poultry Science. 29:824-828
INTRODUCTION THERE has been considerable interest in the possibility of increasing resistance to rancidity of poultry in frozen storage. It is generally conceded that a major cause of rancidity is oxidation of carcass fats. Two different approaches h
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::d9e07d92522190579f5cdbb478ed9585
https://doi.org/10.3382/ps.0290824
https://doi.org/10.3382/ps.0290824
Autor:
Josephine B. McGlamery, Maude Pye Hood
Publikováno v:
Food research. 16(1)
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::8ebe8f20a5a58bfee6956c43e0f4b48a
https://pubmed.ncbi.nlm.nih.gov/14840493
https://pubmed.ncbi.nlm.nih.gov/14840493
Publikováno v:
Journal of Food Science (Wiley-Blackwell); Jan1951, Vol. 16 Issue 1-6, p80-84, 5p