Inhibition of oxidative flavor changes in meat by α-tocopherol in combination with sodium tripolyphosphate

Journal of Food Science

Volumn 67, Issue 4, 2002, Pages 1300-1307

  Vara Ubol, S ^a   Bowers, J A ^a  

^a KANSAS STATE UNIVERSITY   (United States)

Author keywords

Antioxidant; Cooked meat; Oxidative flavors; Sodium tripolyphosphate; Tocopherol

Indexed keywords

AVES; MELEAGRIS GALLOPAVO;

EID: 0036292869     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1365-2621.2002.tb10278.x     Document Type: Article

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