OXIDATIVE DETERIORATION IN MEAT, POULTRY, AND FISH
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Publisher
Elsevier
Reference132 articles.
1. The reaction of an autoxidized lipid with proteins
2. Bailey, M. E. and Swain, J. W. (1973). Proc. Meat Ind. Res. Conf. American Meat Inst. Found., Chicago, IL., 29.
3. Effects of Blade Tenderization, Vacuum Mixing, Salt Addition and Mixing Time on Binding of Meat Pieces into Sectioned and Formed Beef Steaks
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