Oxidative Stability of Batter‐Breaded Restructured Nuggets Processed from Prerigor Pork
- 1 July 1988
- journal article
- research article
- Published by Wiley in Journal of Food Science
- Vol. 53 (4), 1047-1050
- https://doi.org/10.1111/j.1365-2621.1988.tb13526.x
Abstract
No abstract availableThis publication has 4 references indexed in Scilit:
- Influence of Polyphosphate on Storage Stability of Restructured Beef and Pork NuggetsJournal of Food Science, 1987
- Sensory Aroma Scores and TBA Values as Indices of Warmed-Over Flavor in PorkJournal of Food Science, 1986
- EFFECT OF PRERIGOR PROCESSING ON THE OXIDATIVE RANCIDITY OF GROUND LIGHT AND DARK PORCINE MUSCLESJournal of Food Science, 1980
- MINIMIZATION OF FURTHER LIPID PEROXIDATION IN THE DISTILLATION 2‐THIOBARBITURIC ACID TEST OF FISH AND MEATJournal of Food Science, 1978