Effects of salt and some antioxidants upon the TBA numbers of meat
- 1 January 1984
- journal article
- research article
- Published by Elsevier in Food Chemistry
- Vol. 14 (3), 167-172
- https://doi.org/10.1016/0308-8146(84)90056-6
Abstract
No abstract availableThis publication has 4 references indexed in Scilit:
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- ROLE OF PHOSPHOLIPIDS AND TRIGLYCERIDES IN WARMED‐OVER FLAVOR DEVELOPMENT IN MEAT MODEL SYSTEMSJournal of Food Science, 1979
- A distillation method for the quantitative determination of malonaldehyde in rancid foodsJournal of Oil & Fat Industries, 1960
- SOME EFFECTS OF SALT AND MOISTURE ON RANCIDITY IN FATSJournal of Food Science, 1950