Effect of meat curing agents and phosphates on thiobarbituric acid (TBA) numbers of ground beef determined by the aqueous acid extraction TBA-C18 method-Reference-Cited by-同舟云学术

Effect of meat curing agents and phosphates on thiobarbituric acid (TBA) numbers of ground beef determined by the aqueous acid extraction TBA-C18 method

Published:1993-01 Issue:2 Volume:47 Page:137-143
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Raharjo S.,Sofos J.N.,Schmidt G.R.

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

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5. Malonaldehyde-nitrite interactions in meat and model systems;Kolodziejska;J. Food Sci.,1990

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