Sulfurous off-flavor formation and lipid oxidation in heat-sterilized meat in trays

Journal of Food Science

Volumn 63, Issue 4, 1998, Pages 716-720

  Langourieux, S ^a   Escher, F E ^a  

^a ETH ZURICH   (Switzerland)

Author keywords

Ethane; Hydrogen sulfide; Lipid oxidation; Off flavor; Sterilized meat

Indexed keywords

ROSMARINUS OFFICINALIS;

EID: 0032416984     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1365-2621.1998.tb15821.x     Document Type: Article

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