Art
J-GLOBAL ID：200902068402108822   Reference number：89A0359343

Rapid headspace gas chromatographic method for assessment of oxidative stability of cooked chicken meat.

調理鶏肉の酸化的安定性の評価のための迅速ヘッドスペースガスクロマトグラフ法
Author (2)：
ANG C Y W

About ANG C Y W

(Agricultural Research Serv., U.S. Dep. Agriculture, GA, USA)

About Agricultural Research Serv., U.S. Dep. Agriculture, GA, USA

, 
YOUNG L L

About YOUNG L L

(Agricultural Research Serv., U.S. Dep. Agriculture, GA, USA)

About Agricultural Research Serv., U.S. Dep. Agriculture, GA, USA


Material：
Journal. Association of Official Analytical Chemists  (J Assoc Off Anal Chem)

About Journal. Association of Official Analytical Chemists


Volume： 72  Issue： 2  Page： 277-281  Publication year： Mar. 1989 
JST Material Number： C0268A  ISSN： 0004-5756  CODEN： JANCA2  Document type： Article
Article type： 原著論文  Country of issue： United States (USA)  Language： ENGLISH (EN)
Thesaurus term：
Thesaurus term/Semi thesaurus term
Keywords indexed to the article.
All keywords is available on JDreamIII(charged).
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chicken meat

About chicken meat

,...
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JST classification (1)：
JST classification
Category name(code) classified by JST.
Meat products 
(FJ12033F)

About Meat products

Terms in the title (6)：
Terms in the title
Keywords automatically extracted from the title.
調理

About 調理

, 
鶏肉

About 鶏肉

, 
酸化

About 酸化

, 
安定性

About 安定性

, 
評価

About 評価

, 
ヘッドスペースガスクロマトグラフ法

About ヘッドスペースガスクロマトグラフ法


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