Effect of dry honey on oxidation in Turkey breast meat

Poultry Science

Volumn 79, Issue 12, 2000, Pages 1846-1850

  Antony, S ^a   Rieck, J R ^b   Dawson, P L ^b  

^a PURDUE UNIVERSITY   (United States)

^b CLEMSON UNIVERSITY   (United States)

Author keywords

Antioxidant; Honey; Maillard reaction; Oxidation; Turkey

Indexed keywords

AVES; MELEAGRIS GALLOPAVO;

ALDEHYDE; ANTIOXIDANT; FOOD ADDITIVE; N HEXANAL; N-HEXANAL; THIOBARBITURIC ACID REACTIVE SUBSTANCE;

ANIMAL; ARTICLE; FOOD; FOOD HANDLING; FOOD PRESERVATION; HEAT; HONEY; OXIDATION REDUCTION REACTION; TASTE; TIME; TURKEY (BIRD); VOLATILIZATION;

ALDEHYDES; ANIMALS; ANTIOXIDANTS; FOOD ADDITIVES; FOOD PRESERVATION; FOOD TECHNOLOGY; HEAT; HONEY; OXIDATION-REDUCTION; POULTRY PRODUCTS; TASTE; THIOBARBITURIC ACID REACTIVE SUBSTANCES; TIME FACTORS; TURKEYS; VOLATILIZATION;

EID: 0034576237     PISSN: 00325791     EISSN: None     Source Type: Journal    
DOI: 10.1093/ps/79.12.1846     Document Type: Article

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