OXIDATIVE RANCIDITY IN DRY-CURED HAMS: EFFECT OF LOW PRO-OXIDANT AND ANTIOXIDANT SALT FORMULATIONS
Author:
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1973.tb01397.x/fullpdf
Reference13 articles.
Cited by 14 articles. 订阅此论文施引文献 订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献
1. Biochemical characteristics of dry-cured lacón (a Spanish traditional meat product) throughout the manufacture, and sensorial properties of the final product. Effect of some additives;Food Control;2008-12
2. The Role of Muscle Proteases and Lipases in Flavor Development During the Processing of Dry-Cured Ham;Critical Reviews in Food Science and Nutrition;1998-05
3. Studies on lipid oxidation in fish phospholipid liposomes;Biological Trace Element Research;1994-01
4. Flavor and aroma problems and their measurement in meat, poultry and fish products;Quality Attributes and their Measurement in Meat, Poultry and Fish Products;1994
5. Control of lipid oxidation in cooked ground beef with water and salts;Journal of Consumer Studies and Home Economics;1992-09
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