Some further observations on the TBA test as an index of lipid oxidation in meats
- 1 January 1988
- journal article
- research article
- Published by Elsevier in Food Chemistry
- Vol. 28 (3) , 187-196
- https://doi.org/10.1016/0308-8146(88)90050-7
Abstract
No abstract availableThis publication has 5 references indexed in Scilit:
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- Effect of Frozen Storage Time, Cooking and Holding Temperature upon Extractable Lipids and TBA Values of Beef and ChickenJournal of Animal Science, 1979
- MINIMIZATION OF FURTHER LIPID PEROXIDATION IN THE DISTILLATION 2‐THIOBARBITURIC ACID TEST OF FISH AND MEATJournal of Food Science, 1978
- A SURVEY OF THE MALONALDEHYDE CONTENT OF RETAIL MEATS AND FISHJournal of Food Science, 1978