The combined effect of tocopherols, L-ascorbyl palmitate and L-ascorbic acid on the development of warmed-over flavour in cooked, minced turkey
Author:
Publisher
Elsevier BV
Subject
General Medicine,Food Science,Analytical Chemistry
Reference13 articles.
1. Antioxidant synergism between tocopherols and ascorbyl palmitate in cooked, minced turkey;Bruun-Jensen;Z. Lebensm. Unters. Forsch.,1994
2. Antioxidant properties of ascorbic acid in foods;Cort,1982
3. Interfacial phenomena in the evaluation of anti-oxidants: Bulk oils vs emulsions;Frankel;J. Agric. Food Chem.,1994
4. Role of phospholipids and triglycerides in warmed-over flavor development in meat model systems;Igene;J. Food Sci.,1979
5. Sensory analysis of warmed-over flavor in meat;Love;Food Technol.,1988
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