EFFECTS OF STORAGE AND POLYPHOSPHATES ON THE FLAVOR VOLATILES OF CANNED POULTRY MEAT
- 1 March 1978
- journal article
- research article
- Published by Wiley in Journal of Food Science
- Vol. 43 (2) , 515-516
- https://doi.org/10.1111/j.1365-2621.1978.tb02342.x
Abstract
No abstract availableThis publication has 6 references indexed in Scilit:
- EFFECTS OF POLYPHOSPHATES ON THE FLAVOR VOLATILES OF POULTRY MEATJournal of Food Science, 1975
- AROMA OF CANNED BEEF: GAS CHROMATOGRAPHIC AND MASS SPECTROMETRIC ANALYSIS OF THE VOLATILESJournal of Food Science, 1973
- POULTRY PRODUCT QUALITY. Carbonyl Composition and Organoleptic Evaluation of Mechanically Deboned Poultry MeatJournal of Food Science, 1972
- Effects of a Polyphosphate Salt on Eating Quality of Precooked-Reheated and Freshly Cooked Turkey Roulades Stored 4 and 8 WeeksPoultry Science, 1972
- Flavor Deterioration, Volatiles and Oxidative Flavor Deterioration in Fried ChickenJournal of Agricultural and Food Chemistry, 1966
- Effect of Phosphate Treatment on Carcass-Weight Changes and Organoleptic Quality of Cut-Up ChickenPoultry Science, 1963