THE ROLE OF HEME PIGMENTS AND NITRITE IN OXIDATIVE PROCESSES IN MEAT
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Publisher
Elsevier
Reference68 articles.
1. Superoxide and Singlet Oxygen in Milk Lipid Peroxidation
2. Reactions of Cytochrome-c with Methyl Linoleate Hydroperoxide
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1. Factors involved in the discoloration of beef meat;International Journal of Food Science & Technology;2007-06-28
2. The effect of oxygen exclusion during cooling of cooked turkey breast on the development of lipid oxidation in the stored product;Journal of the Science of Food and Agriculture;2002
3. Lipid Stability of Beef Model Systems with Heating and Iron Fractions;Journal of Food Science;1995-05
4. Oxygen Availability Affects Prooxidant Catalyzed Lipid Oxidation of Cooked Turkey Patties;Journal of Food Science;1993-03
5. Packaging Cooked Turkey Meat Patties while Hot Reduces Lipid Oxidation;Journal of Food Science;1992-09
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