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Lipid oxidation, volatiles, and colour changes in irradiated raw turkey breast during frozen storage.

Author(s) : NAM K. C., HUR S. J., ISMAIL H., et al.

Type of article: Article

Details

  • 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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