Melting release point of encapsulated phosphates and heating rate effects on control of lipid oxidation in cooked ground meat
Author:
Funder
The Scientific and Technological Research Council of Turkey (TUBITAK)
Publisher
Elsevier BV
Subject
Food Science
Reference26 articles.
1. Perspectives on warmed-over flavor;Asghar;Food Technology,1988
2. Hydrolysis of polyphosphates added to meat;Awad,1968
3. Influence of dietary vitamin E on the oxidative stability and quality of pig meat;Buckley;Journal of Animal Science,1995
4. Lipid oxidation and color change of salted pork patties;Cheng;Meat Science,2007
5. Sodium tripolyphosphate and sodium ascorbate monophosphate as inhibitors of off-flavor development in cooked, vacuum-packaged, frozen Turkey;Craig;Journal of Food Science,1991
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