Frozen storage conditions and rancid flavour development in lamb-Reference-Cited by-同舟云学术

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Frozen storage conditions and rancid flavour development in lamb

Published:1993-01 Issue:3 Volume:35 Page:305-312
ISSN:0309-1740
Container-title:Meat Science
language:en
Short-container-title:Meat Science

Author:

Hagyard Cedric J.,Keiller Andrea H.,Cummings Tracey L.,Chrystall Brian B.

Publisher

Elsevier BV

Subject

Food Science

Reference13 articles.

1. Lipid Oxidation and Pigment Changes in Raw Beef

2. Low Temperature Biology of Foodstuffs;Jul,1968

3. The quality of frozen foods;Jul,1984

Cited by 14 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. A Comparison of Fresh and Frozen Lamb Meat—Differences in Technological Meat Quality and Sensory Attributes;Animals;2022-10-18

2. Effects of chilled and frozen storage conditions on the lamb M. longissimus lumborum fatty acid and lipid oxidation parameters;Meat Science;2018-02

3. Effects of chilled-then-frozen storage (up to 52 weeks) on an indicator of protein oxidation and indices of protein degradation in lamb M. longissimus lumborum;Meat Science;2018-01

4. Effects of chilled-then-frozen storage (up to 52 weeks) on lamb M. longissimus lumborum quality and safety parameters;Meat Science;2017-12

5. Cold chain management in meat storage, distribution and retail: A review;IOP Conference Series: Earth and Environmental Science;2017-09

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