The influence of additives on the oxidation of pork back fat and its effect on water and fat binding in finely comminuted batters-Reference-Cited by-同舟云学术

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The influence of additives on the oxidation of pork back fat and its effect on water and fat binding in finely comminuted batters

Published:1992-01 Issue:1 Volume:32 Page:31-43
ISSN:0309-1740
Container-title:Meat Science
language:en
Short-container-title:Meat Science

Author:

Bloukas I.,Honikel K.O.

Publisher

Elsevier BV

Subject

Food Science

Reference12 articles.

1. Effect of lipid antioxidants on the stability of meat during storage

2. Bloukas, I. & Honikel, K. O. (in press). Meat Sci.

3. The oxidative stability of lard at −20°C: Evidence for a synergistic prooxidant effect of copper and curing salts

4. Carbonyls in Oxidizing Fat. 11. The Effect of the Pro-oxidant Activity of Sodium Chloride on Pork Tissue

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