DEVELOPMENT OF RANCIDITY DURING SHORT-TIME STORAGE OF COOKED POULTRY MEAT

[1] HANSON HL, 1960, FOOD TECHNOL-CHICAGO, V14, P328

[2] KESKINEL A, 1964, FOOD TECHNOL-CHICAGO, V18, P223

[3] LINEWEAVER H, 1952, FOOD TECHNOL-CHICAGO, V6, P1

[4] RAMSEY MB, 1963, FOOD TECHNOL-CHICAGO, V17, P1056

[5] CHEMISTRY OF 2-THIOBARBITURIC ACID TEST FOR DETERMINATION OF OXIDATIVE RANCIDITY IN FOODS .2. FORMATION OF TBA-MALONALDEHYDE COMPLEX WITHOUT ACID-HEAT TREATMENT [J]. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, 1964, 15 (09) : 602 - &

[6] WATTS BM, 1961, P FLAVOR CHEM S, P83

[7] PRECOOKED CHICKEN - EFFECT OF COOKING METHODS AND BATTER FORMULA ON YIELDS AND OF STORAGE CONDITIONS ON 2-THIOBARBITURIC ACID VALUES [J]. BRITISH POULTRY SCIENCE, 1970, 11 (02) : 171 - &

[8] ZIPSER MW, 1961, FOOD TECHNOL-CHICAGO, V15, P318

[9] 1965, 1270 NAT AC SCIENC N

[1] HANSON HL, 1960, FOOD TECHNOL-CHICAGO, V14, P328

[2] KESKINEL A, 1964, FOOD TECHNOL-CHICAGO, V18, P223

[3] LINEWEAVER H, 1952, FOOD TECHNOL-CHICAGO, V6, P1

[4] RAMSEY MB, 1963, FOOD TECHNOL-CHICAGO, V17, P1056

[5] CHEMISTRY OF 2-THIOBARBITURIC ACID TEST FOR DETERMINATION OF OXIDATIVE RANCIDITY IN FOODS .2. FORMATION OF TBA-MALONALDEHYDE COMPLEX WITHOUT ACID-HEAT TREATMENT [J]. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, 1964, 15 (09) : 602 - &

[6] WATTS BM, 1961, P FLAVOR CHEM S, P83

[7] PRECOOKED CHICKEN - EFFECT OF COOKING METHODS AND BATTER FORMULA ON YIELDS AND OF STORAGE CONDITIONS ON 2-THIOBARBITURIC ACID VALUES [J]. BRITISH POULTRY SCIENCE, 1970, 11 (02) : 171 - &

[8] ZIPSER MW, 1961, FOOD TECHNOL-CHICAGO, V15, P318

[9] 1965, 1270 NAT AC SCIENC N