Rapid assessment of rancidity in complex meat products by front face fluorescence spectroscopy

Journal of Food Science

Volumn 67, Issue 6, 2002, Pages 2397-2404

  Wold, Jens Petter ^a   Mielnik, M ^a   Pettersen, M K ^a   Aaby, K ^a   Baardseth, P ^a  

^a NORWEGIAN FOOD RESEARCH INSTITUTE   (Norway)

Author keywords

Fluorescence; Lipid oxidation; Meat products; Sensory analysis; Volatile compounds

Indexed keywords

AVES; MELEAGRIS GALLOPAVO;

EID: 0036692233     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1365-2621.2002.tb09560.x     Document Type: Article

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