Effect of light, packaging condition and dark storage durations on colour and lipid oxidative stability of cooked ham
Author:
Publisher
Springer Science and Business Media LLC
Subject
Food Science
Link
http://link.springer.com/content/pdf/10.1007/s13197-011-0352-x.pdf
Reference39 articles.
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3. Baley D, Vulkova T, Dragoev S, Zlatanov M, Bahtchevanska S (2005) A comparative study on the effect of some antioxidants on the lipid and pigment oxidation in dry fermented sausages. Int J Food Sci Technol 40:977–983
4. Barbut S (2001) Effect of illumination sources on the appearance of fresh meat cuts. Meat Sci 59:187–191
5. Brewer MS, Ikins WG, Harbers CAZ (1992) TBA values, sensory characteristics, and volatile in ground pork during long term frozen storage: effect of packaging. J Food Sci 57:558–561
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