Effect of Selected Sodium and Potassium Salts on TBA Values of Dark Meat Turkey Patties
Author:
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1988.tb08940.x/fullpdf
Reference20 articles.
1. Effect of Salt and Sodium Tripolyphosphate on Shear, Thiobarbituric Acid, Sodium, and Phosphorus Values of Hot-Stripped Broiler Breast Meat
2. Development and Evaluation of Chickenburger Formulations and Effect of Beating Time Incorporating Underutilized Poultry Meats
3. Effect of pH on TBA Values of Ground Raw Poultry Meat
4. Influence of Grinding, Cooking and Refrigerated Storage on Lipid Stability in Turkey
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