MEAT WITH HIGH LINOLEIC ACID CONTENT: OXIDATIVE CHANGES DURING FROZEN STORAGE

Author:

BREMNER H. A.,FORD A. L.,MACFARLANE J. J.,RATCLIFF D.,RUSSELL N. T.

Publisher

Wiley

Subject

Food Science

Reference16 articles.

1. Refrigeration facilities at new CSIRO research laboratories Australian Refrig.;Bate;Air Cond. and Heating,1968

2. Production of poly-unsaturated ruminant body fats;Cook;Nature,1970

3. The thiobarbituric acid reaction and the autoxidation of polyunsaturated fatty acid methyl esters;Dahle;Arch. Biochem. Biophys.,1962

4. Effect of a protected lipid supplement on flavour properties of sheep meats;Ford;J. Food Sci.,1975

5. Effect of methods of protection on palatability of freezer-stored meat;Hiner;Food Technol.,1951

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