Effect of dry honey on oxidation in turkey breast meat-Reference-Cited by-同舟云学术

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Effect of dry honey on oxidation in turkey breast meat

Published:2000-12 Issue:12 Volume:79 Page:1846-1850
ISSN:0032-5791
Container-title:Poultry Science
language:en
Short-container-title:Poultry Science

Author:

Antony S.,Rieck J.R.,Dawson P.L.

Publisher

Elsevier BV

Subject

Animal Science and Zoology,General Medicine

Link

http://academic.oup.com/ps/article-pdf/79/12/1846/4487098/poultrysci79-1846.pdf

Reference13 articles.

1. Official Methods of Analysis;AOAC,1984

2. Inhibition of Warmed-Over Flavor of Meat Products;Bailey,1987

3. Effect of dry honey on turkey rolls on the flavor, color, microbial and oxidative stability;Dawson;Poultry Sci.,1997

4. Formation of short chain volatile organic Acids in the automated AOM method;DeMan;JAOCS.,1987

5. Antioxidative Effect of Maillard Reaction Intermediates;Eichner,1980

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