Freeze-dried turkey muscle I.—Changes in nitrogenous compounds and lipids of dehydrated turkey during storage
Author:
Publisher
Wiley
Subject
Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology
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1. FREEZE-DRIED MEAT. II. THE MECHANISM OF OXIDATIVE DETERIORATION OF FREEZE-DRIED BEEF
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1. Antioxidative Maillard Reaction Products from Reducing Sugars and Free Amino Acids in Cooked Ground Pork Patties;Journal of Food Science;1995-09
2. Storage stability of a high protein food beverage powder prepared from the Nigerian ‘red skin’ groundnut (Arachis hypogaea) protein concentrates;Journal of the Science of Food and Agriculture;1991
3. A comparison of the deterioration in quality of freeze dried flesh of halibut (Hippoglossus stenolepis) during storage in air and nitrogen at low water activities;Journal of the Science of Food and Agriculture;1990
4. OXIDATIVE DETERIORATION IN MEAT, POULTRY, AND FISH;Warmed-over Flavor of Meat;1987
5. Presence of Nonprotein Trypsin Inhibitor in Soy and Winged Beans;Journal of Food Science;1983-01
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