Effect of Carbon Dioxide and Sodium Chloride on Oxidative Stability of Frozen Mechanically Deboned Poultry Meat
- 1 April 1976
- journal article
- research article
- Published by Elsevier in Canadian Institute of Food Science and Technology Journal
- Vol. 9 (2) , 105-107
- https://doi.org/10.1016/s0315-5463(76)73622-8
Abstract
No abstract availableThis publication has 2 references indexed in Scilit:
- A NEW EXTRACTION METHOD FOR DETERMINING 2‐THIOBARBITURIC ACID VALUES OF PORK AND BEEF DURING STORAGEJournal of Food Science, 1970
- Mechanisms of lipid peroxide formation in tissues Role of metals and haematin proteins in the catalysis of the oxidation of unsaturated fatty acidsBiochimica et Biophysica Acta (BBA) - Lipids and Lipid Metabolism, 1965