Volatiles Production and Lipid Oxidation in Irradiated Cooked Sausage as Related to Packaging and Storage
Author:
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1999.tb15870.x/fullpdf
Reference19 articles.
1. Oxygen Availability Affects Prooxidant Catalyzed Lipid Oxidation of Cooked Turkey Patties
2. Effect of muscle type, packaging, and irradiation on lipid oxidation, volatile production, and color in raw pork patties
3. Packaging and Irradiation Effects on Lipid Oxidation and Volatiles in Pork Patties
4. Dietary Vitamin E Affects Lipid Oxidation and Total Volatiles of Irradiated Raw Turkey Meat
5. Chemical Changes After Irradiation and Post-Irradiation Storage in Tilapia and Spanish Mackerel
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