Influence of an Extract of Heart on Stability of Color and Development of Rancidity During Storage of Sliced Bologna
- 1 January 1984
- journal article
- research article
- Published by Wiley in Journal of Food Science
- Vol. 49 (1) , 149-151
- https://doi.org/10.1111/j.1365-2621.1984.tb13693.x
Abstract
No abstract availableThis publication has 6 references indexed in Scilit:
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- A distillation method for the quantitative determination of malonaldehyde in rancid foodsJournal of Oil & Fat Industries, 1960
- The colour of cooked cured pork. I.—Estimation of the Nitric oxide‐Haem PigmentsJournal of the Science of Food and Agriculture, 1956
- Oxidative Rancidity and Discoloration in MeatPublished by Elsevier ,1954