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- Original title: Lipid oxidation, volatiles, and colour changes in irradiated raw turkey breast during frozen storage.
- Record ID : 2003-2891
- Languages: English
- Source: Ital. J. Food Sci. - vol. 67 - n. 6
- Publication date: 2002/08
- Document available for consultation in the library of the IIR headquarters only.
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Indexing
- Themes: Poultry
- Keywords: Raw food; Poultry; Oxidation; Lipid; Colour; Freezing; Turkey (poultry); Volatile compound
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LIPID OXIDATION IN GROUND TURKEY SKIN AND MUSCL...
- Author(s) : WHANG K., PENG I. C.
- Date : 1987
- Languages : English
- Source: Br. Poult. Sci. - vol. 66 - n. 3
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LIPID DEGRADATION IN TURKEY BREAST MEAT DURING ...
- Author(s) : SALIH A. M.
- Date : 1989
- Languages : English
- Source: Br. Poult. Sci. - vol. 68 - n. 6
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Rosemary extracts as inhibitors of lipid oxidat...
- Author(s) : YU L., SCANLIN L., WILSON J., et al.
- Date : 2002/03
- Languages : English
- Source: Ital. J. Food Sci. - vol. 67 - n. 2
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SIMULTANEOUS LIPOLYTIC AND OXIDATIVE CHANGES IN...
- Author(s) : SKLAN D., TENNE Z., BUDOWSKI P.
- Date : 1983
- Languages : English
- Source: J. Sci. Food Agric. - vol. 34 - n. 1
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FUNCTIONAL AND BICHEMICAL CHANGES IN DEBONED TU...
- Author(s) : SMITH D. M.
- Date : 1987
- Languages : English
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