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THE OXIDATIVE STABILITY OF LARD AT 253 K (-20 DEG C): EVIDENCE FOR A SYNERGISTIC PROOXIDANT EFFECT OF COPPER AND CURING SALTS.

Author(s) : COXON D. T.

Type of article: Article

Summary

DEMONSTRATING, BY CHEMICAL (PEROXIDE INDEX) OR SENSORIAL PROCESSES, THE RAPID DEVELOPMENT OF RANCIDITY IN LARD (STUDIED AS A MODEL FOR BACON AND CURED MEAT), PARTICULARLY IN THE PRESENCE OF WATER, SODIUM CHLORIDE, SODIUM AND COPPER NITRATE AND NITRITE. (Bibliogr. int. CDIUPA-CNRS, FR., 86-210-216071.

Details

  • Original title: THE OXIDATIVE STABILITY OF LARD AT 253 K (-20 DEG C): EVIDENCE FOR A SYNERGISTIC PROOXIDANT EFFECT OF COPPER AND CURING SALTS.
  • Record ID : 1987-1067
  • Languages: English
  • Source: J. Sci. Food Agric. - vol. 37 - n. 6
  • Publication date: 1986

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