Evaluations of Warmed-over Flavor during Chill Storage of Cooked Broiler Breast, Thigh and Skin by Chemical, Instrumental and Sensory Methods-Reference-Cited by-同舟云学术

Evaluations of Warmed-over Flavor during Chill Storage of Cooked Broiler Breast, Thigh and Skin by Chemical, Instrumental and Sensory Methods

Published:1990-05 Issue:3 Volume:55 Page:644-648
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:J Food Science

Author:

ANG C. Y. W.,LYON B. G.

Publisher

Wiley

Subject

Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1990.tb05197.x/fullpdf

Reference25 articles.

1. Comparison of Broiler Tissues for Oxidative Changes After Cooking and Refrigerated Storage

2. C.Y.W. Ang, G.K. Searcy, and R.R. Eitenmiller, 1988 . Distribution of tocopherol isomers in broiler meat and their retention during cooking. Presented at the 48th Annual Meeting of the Institute of Food Technologist, New Orleans, LA.

3. INSTRUMENTAL ANALYSES OF VOLATILES RELATED TO WARMED-OVER FLAVOR OF COOKED MEATS

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