Effects of Dietary Functional Ingredients and Irradiation on the Quality of Cooked Turkey Breast Meat during Storage
Author:
Publisher
Wiley
Subject
Food Science
Reference41 articles.
1. Production of Volatiles from Amino Acid Homopolymers by Irradiation
2. Production of Off-Odor Volatiles from Liposome-Containing Amino Acid Homopolymers by Irradiation
3. Effects of Added Pigments, Salt, and Phosphate on Color, Extractable Pigment, Total Pigment, and Oxidation-Reduction Potential in Turkey Breast Meat
4. Poultry Meat Color: Heme-Complex-Forming Ligands and Color of Cooked Turkey Breast Meat
5. Effect of muscle type, packaging, and irradiation on lipid oxidation, volatile production, and color in raw pork patties
Cited by 2 articles. 订阅此论文施引文献 订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献
1. Sanitation of Selected Ready-to-Eat Intermediate-Moisture Foods of Animal Origin by E-Beam Irradiation;Foodborne Pathogens and Disease;2012-07
2. Irradiation is useful for manufacturing ready-to-eat cooked meat products enriched with folic acid;Meat Science;2011-04
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