Development of warmed-over flavour in ground turkey, chicken and pork meat during chill storage. A model of the effects of heating temperature and storage time-Reference-Cited by-同舟云学术

Development of warmed-over flavour in ground turkey, chicken and pork meat during chill storage. A model of the effects of heating temperature and storage time

Published:1995-05 Issue:3 Volume:200 Page:186-189
ISSN:0044-3026
Container-title:Zeitschrift f�r Lebensmittel-Untersuchung und -Forschung
language:en
Short-container-title:Z Lebensm Unters Forch

Author:

Mielche Martin M.

Publisher

Springer Science and Business Media LLC

Subject

Industrial and Manufacturing Engineering,Biochemistry,General Chemistry,Food Science,Biotechnology

Link

http://link.springer.com/content/pdf/10.1007/BF01190491.pdf

Reference20 articles.

1. Zipser MW, Watts BM (1961) Food Technol 15: 445?447

2. Yamauchi K (1972) Bull Fac Agric Miyazaki Univ 19: 147?154

3. Smith DM, Salih AM, Morgan RG (1987) J Food Sci 52: 842?845

4. Mielche MM, Bertelsen G (1993) Z Lebensm Unters Forsch 197: 8?13

5. Vyncke W (1975) Fette Seifen Anstrichm 77: 239?240

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