THE OXIDATIVE STABILITY OF LARD AT -20-DEGREES-C - EVIDENCE FOR A SYNERGISTIC PROOXIDANT EFFECT OF COPPER AND CURING SALTS

被引：1

作者：

COXON, DT

PEERS, KE

GRIFFITHS, NM

CHAN, HWS

机构：

来源：

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE | 1986年 / 37卷 / 06期

关键词：

D O I：

10.1002/jsfa.2740370610

中图分类号：

S [农业科学];

学科分类号：

09 ;

摘要：

引用

收藏

页码：567 / 572

页数：6

相关论文

共 18 条

[1] CHANG I, 1950, FOOD RES, V15, P313
[2] EFFECTS OF SALT AND SOME ANTIOXIDANTS UPON THE TBA NUMBERS OF MEAT
CHEN, CC
PEARSON, AM
GRAY, JI
MERKEL, RA
[J]. FOOD CHEMISTRY, 1984, 14 (03) : 167 - 172
[3] CARBONYLS IN OXIDIZING FAT .2. EFFECT OF PRO-OXIDANT ACTIVITY OF SODIUM CHLORIDE ON PORK TISSUE
ELLIS, R
CURRIE, GT
THORNTON, FE
BOLLINGER, NC
GADDIS, AM
[J]. JOURNAL OF FOOD SCIENCE, 1968, 33 (06) : 555 - +
[4] GADDIS AM, 1952, FOOD TECHNOL-CHICAGO, V6, P294
[5] INFLUENCE OF HEME PIGMENTS, NITRITE, AND NON-HEME IRON ON DEVELOPMENT OF WARMED-OVER FLAVOR (WOF) IN COOKED MEAT
IGENE, JO
KING, JA
PEARSON, AM
GRAY, JI
[J]. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 1979, 27 (04) : 838 - 842
[6] ANTIOXIDATIVE EFFECT OF NITRITE IN CURED MEAT-PRODUCTS - NITRIC-OXIDE IRON COMPLEXES OF LOW-MOLECULAR WEIGHT
KANNER, J
HAREL, S
SHAGALOVICH, J
BERMAN, S
[J]. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 1984, 32 (03) : 512 - 515
[7] LAWRIE RA, 1966, MEAT SCI, P236
[8] METHODS FOR DETERMINING PEROXIDE IN LIPIDS
LEA, CH
[J]. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, 1952, 3 (12) : 586 - 594
[9] LEA CH, 1934, J SOC CHEM IND LON T, V53, P182
[10] LEA CH, 1936, J SOC CHEM IND LON T, V55, P293