THE CHANGES OF CARBONYL COMPOUNDS IN THE HEAT-PROCESSING OF MEAT. 2. TURKEY MEAT

Poult Sci. 1965 Jan:44:27-31. doi: 10.3382/ps.0440027.
No abstract available

MeSH terms

  • Aldehydes*
  • Animals
  • Chickens*
  • Food Analysis*
  • Hot Temperature*
  • Ketones*
  • Meat*
  • Poultry*
  • Turkey

Substances

  • Aldehydes
  • Ketones