Development of rancidity during short-time storage of cooked poultry meat

Autor:	Marion Jacobson, Helen H. Koehler
Rok vydání:	1970
Předmět:	Chemistry Poultry meat General Chemistry Food science General Agricultural and Biological Sciences
Zdroj:	Journal of Agricultural and Food Chemistry. 18:1069-1072
ISSN:	1520-5118 0021-8561
DOI:	10.1021/jf60172a010
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::1b4aff21546449037635041a1e05e8ce https://doi.org/10.1021/jf60172a010 Zobrazit plný text záznamu