The effect of oxygen exclusion during cooling of cooked turkey breast on the development of lipid oxidation in the stored product

Author:

Brunton Nigel P,Cronin Denis A,Monahan Frank J

Publisher

Wiley

Subject

Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology

Reference23 articles.

1. National Research Council (NRC), Existing technological options and future research needs, in Designing Foods?Animal Product Options in the Market Place. National Academy Press, Washington, DC, pp 115-119 (1988).

2. Flavor Components and Factors Associated with the Development of Off-Flavors in Cooked Turkey Rolls

3. and The role of heme pigments and nitrite in oxidative processes in meat, in Warmed Over Flavour of Meat, Ed by and Academic Press, New York, p 119 (1987).

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