Changes in the lipids of turkey muscle during storage at chilling and freezing temperatures
Author:
Publisher
Wiley
Subject
Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology
Reference22 articles.
1. Phospholipid hydrolysis in cod flesh stored at various temperatures
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3. Lipid Hydrolysis in Unblanched Frozen Peas (Pisum sativum)
4. Effect of Lipid Content on Protein-Sodium Linolenate Interaction in Fish Muscle Homogenates
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1. Chemical Properties, Microbiological Quality and Sensory Evaluation of Chicken and Duck Liver Paste (foie gras);Grasas y Aceites;2010-02-19
2. Lipid Degradation in Turkey Breast Meat During Cooking and Storage;Poultry Science;1989-06
3. Influence of experimental hypoxia on content and composition of free fatty acids in cerebral white matter;Experimental pathology;1989-01
4. Veränderungen im Lipidmuster von Rotbarsch ( Sebastes marinus L.) bei der Gefrierlagerung, 2. Mitteilung: Untersuchungen an Filets;Lipid / Fett;1988-01
5. Influence of Phospholipids on the Development of Oxidized Off Flavors in Cooked Turkey Rolls;Journal of Food Science;1988-01
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