Effect of Albumen on TBA Values of Comminuted Poultry Meat
Author:
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1985.tb13330.x/fullpdf
Reference12 articles.
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3. Complex formation between oxidized lipids and egg albumen;Narayan;J. Amer. oil Chem. Soc.,1964
4. Effects of polyphosphates on the flavor volatile of poultry meat;Rao;J. Food Sci.,1975
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