INHIBITION OF WARMED-OVER FLAVOR IN COOKED MEATS

被引：62

作者：

SATO, K ^{[1
]}

HEGARTY, GR ^{[1
]}

HERRING, HK ^{[1
]}

机构：

[1] ARMOUR FOOD CO,FOOD RES LAB,OAK BROOK,IL 60521

来源：

关键词：

D O I：

10.1111/j.1365-2621.1973.tb01439.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：398 / 403

页数：6

共 45 条

[1] TOTAL LIPIDS AND PHOSPHOLIPIDS IN TURKEY TISSUES
ACOSTA, SO
MARION, WW
FORSYTHE, RH
[J]. POULTRY SCIENCE, 1966, 45 (01) : 169 - &
[2] LIPID PEROXIDATION IN RAT TISSUE HOMOGENATES - INTERACTION OF IRON AND ASCORBIC ACID AS NORMAL CATALYTIC MECHANISM
BARBER, AA
[J]. LIPIDS, 1966, 1 (02) : 146 - &
[3] BELL RW, 1965, FUNDAMENTALS DAIRY C, P37
[4] BERNHEIM FREDERICK, 1963, RADIATION RES SUPPL, V3, P17, DOI 10.2307/3583672
[5] COULTER ST, 1951, ADVAN FOOD RES, V3, P93
[6] ELLIS GP, 1959, ADV CARBOHYD CHEM, V14, P63
[7] EVANS CD, 1958, J AM OIL CHEM SOC, V35, P1948
[8] NONENZYMATIC BROWNING IN A LACTOSE-CASEIN MODEL SYSTEM
FERRETTI, A
FLANAGAN, VP
RUTH, JM
[J]. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 1970, 18 (01) : 13 - &
[9] RETARDATION OF OXIDATIVE COLOR CHANGES IN RAW GROUND BEEF
GREENE, BE
HSIN, IM
ZIPSER, MW
[J]. JOURNAL OF FOOD SCIENCE, 1971, 36 (06) : 940 - &
[10] LIPID OXIDATION AND PIGMENT CHANGES IN RAW BEEF
GREENE, BE
[J]. JOURNAL OF FOOD SCIENCE, 1969, 34 (02) : 110 - &