Effects of diet, packaging, and irradiation on protein oxidation, lipid oxidation, and color of raw broiler thigh meat during refrigerated storage
Author:
Publisher
Elsevier BV
Subject
Animal Science and Zoology,General Medicine
Link
http://academic.oup.com/ps/article-pdf/90/6/1348/4498778/poultrysci90-1348.pdf
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4. Dietary vitamin E affects lipid oxidation and total volatiles of irradiated raw turkey meat;Ahn;J. Food Sci.,1997
5. Packaging cooked turkey meat patties while hot reduces lipid oxidation;Ahn;J. Food Sci.,1992
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