Effect of water activity on lipid oxidation and protein solubility in freeze-dried beef during storage

Journal of Food Science

Volumn 67, Issue 7, 2002, Pages 2512-2516

  Sun, Q ^a   Senecal, A ^b   Chinachoti, P ^c   Faustman, C ^d  

^a SICHUAN UNIVERSITY   (China)

^b US Army Natick RD and E Center   (United States)

^c UNIVERSITY OF MASSACHUSETTS   (United States)

^d UNIVERSITY OF CONNECTICUT   (United States)

Author keywords

Freeze dried beef; Lipid oxidation; Protein solubility; Water activity

Indexed keywords

EID: 0036751928     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1365-2621.2002.tb08768.x     Document Type: Article

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