Microbiological and lipid oxidation studies on mechanically deboned turkey meat treated by high hydrostatic pressure

Journal of Food Engineering

Volumn 56, Issue 2-3, 2003, Pages 241-244

  Tuboly, Eszter ^a   Lebovics, Vera K ^b   Gaál, Ödön ^b   Mészáros, László ^a   Farkas, József ^a  

^a SZENT ISTVÁN UNIVERSITY   (Hungary)

^b National Institute of Food Hygiene and Nutrition Budapest   (Hungary)

Author keywords

COPs; Deboned turkey meat; High hydrostatic pressure; Microbiological status; TBARs

Indexed keywords

CHOLESTEROL; FOOD STORAGE; HYDROSTATIC PRESSURE; LIPIDS; OXIDATION;

CHOLESTROL OXIDATION PRODUCTS;

MEATS;

FOOD STORAGE; LIPIDS; MEAT; OXIDATION;

EID: 0037290292     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0260-8774(02)00260-1     Document Type: Conference Paper

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