Influence of dietary conjugated linoleic acid on volatile profiles, color and lipid oxidation of irradiated raw chicken meat
- 6 September 2000
- journal article
- research article
- Published by Elsevier in Meat Science
- Vol. 56 (4) , 387-395
- https://doi.org/10.1016/s0309-1740(00)00067-x
Abstract
No abstract availableKeywords
This publication has 25 references indexed in Scilit:
- Volatile Profiles of Raw and Cooked Turkey Thigh as Affected by Purge Temperature and Holding Time Before PurgeJournal of Food Science, 1999
- Color Characteristics of Irradiated Vacuum‐Packaged Pork, Beef, and TurkeyJournal of Food Science, 1998
- Packaging and Irradiation Effects on Lipid Oxidation and Volatiles in Pork PattiesJournal of Food Science, 1998
- Color and Oxidative Rancidity of Gamma and Electron Beam‐Irradiated Boneless Pork ChopsJournal of Food Science, 1996
- Dietary conjugated Linoleic acid modulation of phorbol ester skin tumor promotionNutrition and Cancer, 1996
- Descriptive Sensory Analysis of Irradiated Frozen or Refrigerated ChickenJournal of Food Science, 1995
- Effect of timing and duration of dietary conjugated linoleic acid on mammary cancer preventionNutrition and Cancer, 1995
- Antioxidant Efficacy of Oleoresin Rosemary and Sodium Tripolyphosphate in Restructured Pork SteaksJournal of Food Science, 1992
- Radiation-induced oxidative chemical changes in dehydrated egg productsJournal of Agricultural and Food Chemistry, 1992
- EFFECT OF IRRADIATION ON VOLATILE CONSTITUENTS OF STORED HADDOCK FLESHJournal of Food Science, 1975