Effect of High-Energy Electron Irradiation of Chicken Meat on Thiobarbituric Acid Values, Shear Values, Odor, and Cooked Yield
Open Access
- 1 February 1990
- journal article
- research article
- Published by Elsevier in Poultry Science
- Vol. 69 (2), 313-319
- https://doi.org/10.3382/ps.0690313
Abstract
No abstract availableThis publication has 6 references indexed in Scilit:
- Effects of High-Energy Electron Irradiation of Chicken Meat on Salmonella and Aerobic Plate CountPoultry Science, 1990
- Volatiles in Skin of Low Dose Irradiated Fresh ChickenJournal of Food Science, 1987
- Wholesomeness of Irradiated FoodsJournal of Food Protection, 1987
- Elimination of sample autoxidation by butylated hydroxytoluene additions before thiobarbituric acid assay for malonaldehyde in fat from chicken meatJournal of Agricultural and Food Chemistry, 1983
- Chemical changes associated with flavor in irradiated meatJournal of Agricultural and Food Chemistry, 1975
- A distillation method for the quantitative determination of malonaldehyde in rancid foodsJournal of Oil & Fat Industries, 1960