Modified extraction method for determining 2-thiobarbituric acid values in meat with increased specificity and simplicity

Journal of Food Science

Volumn 67, Issue 8, 2002, Pages 2833-2836

  Wang, B ^a   Pace, R D ^b   Dessai, A P ^b   Bovell Benjamin A , ^b   Phillips, B ^b  

^a TUSKEGEE UNIVERSITY   (United States)

^b NONE

Author keywords

Cooked meat; Lipid peroxidation; Malonaldehyde; Warmed over flavor

Indexed keywords

EID: 0036813468     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1365-2621.2002.tb08824.x     Document Type: Article

References (18)

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