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Effect of Substituted Conjugated Linoleic Acid for Fat on Meat Qualities, Lipid Oxidation and Residual Nitrite Content in Emulsion-type Sausage
Effect of Substituted Conjugated Linoleic Acid for Fat on Meat Qualities, Lipid Oxidation and Residual Nitrite Content in Emulsion-type Sausage
Detailed Information
- 자료유형
- 보고서
- ISSN
- 10112367
- 서명/저자
- Effect of Substituted Conjugated Linoleic Acid for Fat on Meat Qualities, Lipid Oxidation and Residual Nitrite Content in Emulsion-type Sausage / K. H. Hah
- 형태사항
- pp. 744-750
- 키워드
- EFFECT SUBSTITUTED CONJUGATED LINOLEIC ACID FAT MEAT QUALITIES LIPID OXIDATION RESIDUAL NITRITE CONTENT EMULSIONTYPE SAUSAGE
- 기타저자
- K. H. Hah
- 모체레코드
- 모체정보확인
- Control Number
- shingu:235736
MARC
008060410s2006 US a a ENG■022 ▼a10112367
■245 ▼aEffect of Substituted Conjugated Linoleic Acid for Fat on Meat Qualities, Lipid Oxidation and Residual Nitrite Content in Emulsion-type Sausage▼dK. H. Hah
■300 ▼app. 744-750
■653 ▼aEFFECT▼aSUBSTITUTED▼aCONJUGATED▼aLINOLEIC▼aACID▼aFAT▼aMEAT▼aQUALITIES▼aLIPID▼aOXIDATION▼aRESIDUAL▼aNITRITE▼aCONTENT▼aEMULSIONTYPE▼aSAUSAGE
■700 ▼aK. H. Hah
■773 ▼tAsian-Australasian Journal of Animal Sciences▼g2006년 5월호 (제19권 5호)▼d2006, 05
■SIS ▼aS027585▼b64636▼h4▼s2▼fP
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