WATER ACTIVITY AND TEMPERATURE EFFECTS ON LIPID OXIDATION IN MUSCLE FIBERS
Author:
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1745-4573.1995.tb00578.x/fullpdf
Reference29 articles.
1. Synthesis and characterization of the fluorescent products derived from malonaldehyde and amino acids
2. Lipid autoxidation in freeze-dried meats
3. An improved method of adjusting flour moisture in studies on lipid binding
4. Fluorescent products of lipid peroxidation of mitochondria and microsomes
5. CATALYSIS OF LIPID OXIDATION: A STUDY OF MULLET (Mugil cephalus) DARK FLESH AND EMULSION MODEL SYSTEM
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