Rosemary Extracts as Inhibitors of Lipid Oxidation and Color Change in Cooked Turkey Products During Refrigerated Storage
Author:
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.2002.tb10642.x/fullpdf
Reference20 articles.
1. Effect of Oxygen Transmission Rate of Packaging Films on Color Stability of Vacuum Packaged Chicken Bologna
2. Influence of Cherry Tissue on Lipid Oxidation and Heterocyclic Aromatic Amine Formation in Ground Beef Patties
3. Lipid Oxidation, Volatiles and Color Changes of Irradiated Pork Patties Affected by Antioxidants
4. Color of fresh, frozen and cooked ground beef patties manufactured with mechanically recovered neck bone lean
5. Phytic Acid as a Food Antioxidant
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