CHARACTERIZATION OF ANTIOXIDANTS RESPONSIBLE FOR INHIBITION OF WARMED-OVER FLAVOR IN RETORTED TURKEY
- 1 January 1978
- journal article
- Published by Wiley in Journal of Food Processing and Preservation
- Vol. 2 (1) , 1
- https://doi.org/10.1111/j.1745-4549.1978.tb00541.x
Abstract
No abstract availableKeywords
This publication has 3 references indexed in Scilit:
- INHIBITION OF WARMED-OVER FLAVOR IN RETORTED TURKEY BY ANTIOXIDANTS FORMED DURING PROCESSINGJournal of Food Processing and Preservation, 1977
- Colorimetric Method for Determination of Sugars and Related SubstancesAnalytical Chemistry, 1956
- The Amadori Rearrangement under New Conditions and its Significance for Non-enzymatic Browning Reactions2Journal of the American Chemical Society, 1953