Effect of Heating Methods on Lipid Oxidation in Different Parts of Chicken Products(加热方式对鸡肉制品不同部位脂质氧化的影响)

XIE Dongna(谢东娜), WANG Daoying(王道营), YAN Zheng(闫征), ZHU Yongzhi(诸永志), WANG Yongmei(王咏梅), CHEN Bensheng(陈本生), XU Weimin(徐为民)

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DOI: 10.3969/j.issn.2095-6002.2019.06.005
Published: 12
Container: Shipin kexue jishu xuebao
Publisher: Not recorded
Open access: yes

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Cite this work

BibTeX

@article{allodium:10.3969/j.issn.2095-6002.2019.06.005,
  title = {Effect of Heating Methods on Lipid Oxidation in Different Parts of Chicken Products(加热方式对鸡肉制品不同部位脂质氧化的影响)},
  author = {XIE Dongna(谢东娜) and WANG Daoying(王道营) and YAN Zheng(闫征) and ZHU Yongzhi(诸永志) and WANG Yongmei(王咏梅) and CHEN Bensheng(陈本生) and XU Weimin(徐为民)},
  year = {2019},
  journal = {Shipin kexue jishu xuebao},
  doi = {10.3969/j.issn.2095-6002.2019.06.005},
  url = {https://doi.org/10.3969/j.issn.2095-6002.2019.06.005}
}

RIS

TY  - JOUR
TI  - Effect of Heating Methods on Lipid Oxidation in Different Parts of Chicken Products(加热方式对鸡肉制品不同部位脂质氧化的影响)
AU  - XIE Dongna(谢东娜)
AU  - WANG Daoying(王道营)
AU  - YAN Zheng(闫征)
AU  - ZHU Yongzhi(诸永志)
AU  - WANG Yongmei(王咏梅)
AU  - CHEN Bensheng(陈本生)
AU  - XU Weimin(徐为民)
PY  - 2019
JO  - Shipin kexue jishu xuebao
DO  - 10.3969/j.issn.2095-6002.2019.06.005
UR  - https://doi.org/10.3969/j.issn.2095-6002.2019.06.005
ER  -

APA

Dongna(谢东娜), X., Daoying(王道营), W., Zheng(闫征), Y., Yongzhi(诸永志), Z., Yongmei(王咏梅), W., Bensheng(陈本生), C., & Weimin(徐为民), X. (2019). Effect of Heating Methods on Lipid Oxidation in Different Parts of Chicken Products(加热方式对鸡肉制品不同部位脂质氧化的影响). Shipin kexue jishu xuebao. https://doi.org/10.3969/j.issn.2095-6002.2019.06.005

Source records

doaj · retrieved 2026-09-27T08:38:49.625Z