Antioxidants in Restructured Beef/Pork Steaks
- 1 November 1982
- journal article
- research article
- Published by Wiley in Journal of Food Science
- Vol. 47 (6) , 1779-1782
- https://doi.org/10.1111/j.1365-2621.1982.tb12881.x
Abstract
No abstract availableThis publication has 8 references indexed in Scilit:
- Effect of Salt Concentration on Quality of Restructured Pork ChopsJournal of Food Science, 1981
- Sensory Properties and Cooking Losses of Beef/Pork Hamburger PattiesJournal of Food Science, 1981
- EFFECT OF SALT, SODIUM TRIPOLYPHOSPHATE AND STORAGE ON RESTRUCTURED PORKJournal of Food Science, 1976
- CONSUMER EVALUATION OF RESTRUCTURED BEEF STEAKSJournal of Food Science, 1976
- Lipid Oxidation and Pigment Changes in Raw BeefJournal of Food Science, 1969
- Carbonyls in Oxidizing Fat. 11. The Effect of the Pro-oxidant Activity of Sodium Chloride on Pork TissueJournal of Food Science, 1968
- A distillation method for the quantitative determination of malonaldehyde in rancid foodsJournal of Oil & Fat Industries, 1960
- SOME EFFECTS OF SALT AND MOISTURE ON RANCIDITY IN FATSJournal of Food Science, 1950