Off Flavors and Rancidity in Foods
Author:
Publisher
Blackwell Publishing Ltd.
Reference34 articles.
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2. Introduction
3. INHIBITION OF WARMED-OVER FLAVOR BY MAILLARD REACTION PRODUCTS
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2. Encapsulation for Masking Off-Flavor and Off-Tasting in Food Production;Functionality of Cyclodextrins in Encapsulation for Food Applications;2021
3. Antioxidant Extracts from Acorns (Quercus ilexL.) Effectively Protect Ready-to-Eat (RTE) Chicken Patties Irrespective of Packaging Atmosphere;Journal of Food Science;2017-02-13
4. Ready-to-eat products elaborated with mechanically separated fish meat from waste processing: challenges and chemical quality;CyTA - Journal of Food;2015-09-15
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