Analysis of the Early Stages of Lipid Oxidation in Freeze-Stored Pork Back Fat and Mechanically Recovered Poultry Meat-Reference-Cited by-同舟云学术

Analysis of the Early Stages of Lipid Oxidation in Freeze-Stored Pork Back Fat and Mechanically Recovered Poultry Meat

Published:2004-12-23 Issue:2 Volume:53 Page:338-348
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Olsen Elisabeth¹,Vogt Gjermund¹,Ekeberg Dag¹,Sandbakk Marit¹,Pettersen Jan¹,Nilsson Astrid¹

Affiliation:

1. Department of Chemistry, Biotechnology, and Food Science, Agricultural University of Norway, N-1430 Ås, Norway; MATFORSK, Norwegian Food Research Institute, N-1430 Ås, Norway; SINTEF Fisheries and Aquaculture, N-7465 Trondheim, Norway; and Norwegian Institute of Fisheries and Aquaculture Research, N-5141 Fyllingsdalen, Norway

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf0488559

Reference38 articles.

1. High pressure effects on lipid oxidation in minced pork

2. Flavour formation in meat and meat products: a review

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