Effect of oleoresin rosemary and sage on the retardation of oxidative rancidity in mechanically deboned chicken meat (MDCM)

Lee, S.K. . College of Animal Science; Cho, K.S. . College of Industry; Park, K.B.; Ha, J.K. . College of Agriculture; Lee, S.J.; Chung, S.B. . Livestock Experiment Station

Effect of oleoresin rosemary and sage on the retardation of oxidative rancidity in mechanically deboned chicken meat (MDCM)

1993

Lee, S.K. (Kangweon National University, Chuncheon (Korea Republic). College of Animal Science) | Cho, K.S. (Kongju National University, Kongju (Korea Republic). College of Industry) | Park, K.B. | Ha, J.K. (Gyeongsang National University, Chinju (Korea Republic). College of Agriculture) | Lee, S.J. | Chung, S.B. (Rural Development Administration, Suwon (Korea Republic). Livestock Experiment Station)

AGROVOC关键词

antioxidantes antioxidants antioxydant biodeterioration biodeterioro carne de pollo carne deshuesada chicken meat contenido de humedad contenido proteico deboned meat equipment equipo lipid content moisture content oleoresinas oleoresine oleoresins protein content refrigerated storage romarin romero rosemary sage salvia (especia) sauge stockage au froid teneur en eau teneur en lipides viande de poulet

书目信息

发表于

Korean Journal of Poultry Science (Korea republic)

卷 20 期 3 ISSN 1225-6625

页码

pp. 115-123

其它主题

Viande desossee; Teneur en proteines; Materiel; Contenido de lipidos; Almacenamiento en frigorificos

语言

注释

Summaries (En, Ko)

7 illus.; 1 table; 25 ref.

类型

Bibliography; Summary

自何时收录于AGRIS: 1995-08-15

格式: AGRIS AP

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Effect of oleoresin rosemary and sage on the retardation of oxidative rancidity in mechanically deboned chicken meat (MDCM)

1993

AGROVOC关键词

书目信息