The effect of oxygen exclusion during cooling of cooked turkey breast on the development of lipid oxidation in the stored product-Reference-Cited by-同舟云学术

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

Published:2002 Issue:9 Volume:82 Page:1044-1049
ISSN:0022-5142
Container-title:Journal of the Science of Food and Agriculture
language:en
Short-container-title:J. Sci. Food Agric.

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.

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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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