Effects of Microwave Cooking and Refrigerated Storage of Main Broiler Parts on Lipid Oxidation in Chicken Muscle and Skin
Author:
Publisher
Elsevier BV
Subject
Animal Science and Zoology,General Medicine
Link
http://academic.oup.com/ps/article-pdf/69/5/833/4320318/poultrysci69-0833.pdf
Reference40 articles.
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3. Synthesis and characterization of the fluorescent products derived from malonaldehyde and amino acids;Chio;Biochemistry,1969
4. Sensory quality of turkey breasts and energy consumption for roasting in a convection oven and reheating in infrared, microwave, and convection ovens;Cremer;J. Food Sci.,1987
5. Changes in lipid composition of chicken muscle during frozen storage;Davidkova;J. Food Sci.,1967
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1. Oxidação lipídica em alimentos e sistemas biológicos: mecanismos gerais e implicações nutricionais e patológicas;Revista de Nutrição;1998-06
2. SENSORY QUALITY OF BROILER CHICKENS FED A RAPID GROWING COMMERCIAL DIET AS COMPARED WITH GRAIN FED BROILER CHICKENS;Journal of Food Quality;1994-03
3. Methodology for measuring malonaldehyde as a product of lipid peroxidation in muscle tissues: A review;Meat Science;1993-01
4. Warmed-over flavour in cooked sliced beef Chemical analysis in relation to sensory evaluation;Zeitschrift f�r Lebensmittel-Untersuchung und -Forschung;1992-09
5. Packaging Cooked Turkey Meat Patties while Hot Reduces Lipid Oxidation;Journal of Food Science;1992-09
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