OXIDATIVE RANCIDITY IN DRY‐CURED HAMS: EFFECT OF LOW PRO‐OXIDANT AND ANTIOXIDANT SALT FORMULATIONS
- 1 February 1973
- journal article
- Published by Wiley in Journal of Food Science
- Vol. 38 (2) , 251-253
- https://doi.org/10.1111/j.1365-2621.1973.tb01397.x
Abstract
No abstract availableKeywords
This publication has 5 references indexed in Scilit:
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- RELATIONSHIP OF MEAT PIGMENTS TO LIPID OXIDATIONa,bJournal of Food Science, 1959
- Problems arising in connection with the use of antioxidants in the food industryJournal of Oil & Fat Industries, 1958
- Butylated hydroxyanisole as an antioxidant for animal fatsJournal of Oil & Fat Industries, 1949