Effect of antioxidants on the production of off-odor volatiles and lipid oxidation in irradiated turkey breast meat and meat homogenates

Journal of Food Science

Volumn 68, Issue 5, 2003, Pages 1631-1638

  Lee, E J ^a   Ahn, D U ^a  

^a IOWA STATE UNIVERSITY   (United States)

Author keywords

Antioxidants; Lipid oxidation; Packaging; Turkey meat; Volatiles

Indexed keywords

AVES; MELEAGRIS GALLOPAVO;

EID: 0037625258     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1365-2621.2003.tb12304.x     Document Type: Article

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