Flavor, Bacterial and TBA Changes in Ground Turkey Patties Treated with Antioxidants
Open Access
- 1 July 1975
- journal article
- Published by Elsevier in Poultry Science
- Vol. 54 (4) , 1134-1139
- https://doi.org/10.3382/ps.0541134
Abstract
No abstract availableKeywords
This publication has 3 references indexed in Scilit:
- Microbial Quality of Ground Poultry MeatPoultry Science, 1973
- Autoxidation of Turkey LipidsaJournal of Food Science, 1964
- A distillation method for the quantitative determination of malonaldehyde in rancid foodsJournal of Oil & Fat Industries, 1960