Inhibition of Oxidative Flavor Changes in Meat by α-Tocopherol in Combination with Sodium Tripolyphosphate
Author:
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.2002.tb10278.x/fullpdf
Reference33 articles.
1. Dietary ?-Linolenic Acid and Mixed Tocopherols, and Packaging Influences on Lipid Stability in Broiler Chicken Breast and Leg Muscle
2. Effects of dietary vitamin E supplementation on lipid oxidation and volatiles content of irradiated, cooked turkey meat patties with different packaging
3. Effects of Reduced Sodium Chloride and Added Phosphates on Physical and Sensory Properties of Turkey Frankfurters
4. Flavor of Cooked, Ground Turkey Patties with Added Sodium Tripolyphosphate as Perceived by Sensory Panels with Differing Phosphate Sensitivity
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