Influence of Grinding, Cooking and Refrigerated Storage on Lipid Stability in Turkey
Open Access
- 1 March 1976
- journal article
- research article
- Published by Elsevier in Poultry Science
- Vol. 55 (2), 618-622
- https://doi.org/10.3382/ps.0550618
Abstract
No abstract availableThis publication has 4 references indexed in Scilit:
- Flavor, Bacterial and TBA Changes in Ground Turkey Patties Treated with AntioxidantsPoultry Science, 1975
- Effect of Additives on the Quality of Frozen Turkey Steakpatties Stored at 0°F.Poultry Science, 1968
- Fatty Acids in Neutral Lipids and Phospholipids from Chicken TissuesJournal of Food Science, 1966
- A distillation method for the quantitative determination of malonaldehyde in rancid foodsJournal of Oil & Fat Industries, 1960