THE CHANGES OF CARBONYL COMPOUNDS IN THE HEAT-PROCESSING OF MEAT. 2. TURKEY MEAT.
D000447:Aldehydes; D000818:Animals; D002645:Chickens; D005504:Food Analysis; D006358:Hot Temperature; D007659:Ketones; D008460:Meat; D011200:Poultry; D014421:Turkey
D000447:Aldehydes; D007659:Ketones
ALDEHYDES; FOOD ANALYSIS; KETONES; POULTRY