Lipid Degradation in Turkey Breast Meat During Cooking and Storage
Author:
Publisher
Elsevier BV
Subject
Animal Science and Zoology,General Medicine
Link
http://academic.oup.com/ps/article-pdf/68/6/754/4484442/poultrysci68-0754.pdf
Reference44 articles.
1. Total lipids and phospholipids in turkey tissue;Acosta;Poultry Sci.,1966
2. Chemical deterioration of frozen bovine muscle at -4 C;Awad;C. J. Food Sci.,1968
3. The fatty acid composition of the main phospholipid fractions of the rumen and abomasum tissues of foetal and adult sheep;Body;J. Sci. Food Agric.,1974
4. Phospholipid changes in muscle from frozen stored Lake Michigan Coho salmon;Braddock;J. Food Sci.,1972
5. Lipids of raw and cooked beef and pork;Campbell;J. Food Sci.,1967
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