The influence of the anticaking agent potassium ferrocyanide and salt on the oxidative stability of frozen minced pork meat
Author:
Publisher
Elsevier BV
Subject
Food Science
Reference25 articles.
1. Salt Effect on Acid-Catalyzed Autoxidation of Oxymyoglobin.
2. Colour and colour stability of hot processed frozen minced beef. Results from chemical model experiments tested under storage conditions
3. Oxidative Stability of Frozen Pork Patties. Effect of Light and Added Salt
4. Chemical Deterioration of Frozen Bovine Muscle at ?4� C
5. Deterioration of Fresh-Water Whitefish Muscle During Frozen Storage at ?10�C
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