Effect of spices and maillard reaction products on rancidity development in precooked refrigerated meat

Journal of Food Science and Technology

Volumn 34, Issue 2, 1997, Pages 128-131

  Jayathilakan, K ^a   Vasundhara, T S ^a   Kumudavally, K V ^a  

^a DEFENCE FOOD RESEARCH LABORATORY   (India)

Author keywords

Cooked and refrigerated meat; Maillard reaction products; Non haem iron; Ranicidity; Retardation by spices

Indexed keywords

FOOD ADDITIVES; FOOD STORAGE; LIPIDS; MODELS; OXIDATION; REFRIGERATION;

MAILLARD REACTION PRODUCTS; PRECOOKED REFRIGERATED MEAT; RANCIDITY; SPICES;

MEATS;

EID: 0031102256     PISSN: 00221155     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

References (9)

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