Influence of heating time and oxygen availability on lipid oxidation in meat emulsions

European Journal of Lipid Science and Technology

Volumn 105, Issue 5, 2003, Pages 207-213

  Andreo, Alejandra I ^a   Doval, Mirtha M ^a   Romero, Ana M ^a   Judis, Maria A ^a  

^a UNIVERSIDAD NACIONAL DEL NORDESTE   (Argentina)

Author keywords

Chill storage; Heat treatment; Oxidative deterioration; Peroxide value; TBARS

Indexed keywords

ALKADIENE; HYDROPEROXIDE; LIPID; OXYGEN; THIOBARBITURIC ACID REACTIVE SUBSTANCE;

ARTICLE; CONJUGATION; COOKING; EMULSION; FOOD ANALYSIS; FOOD STORAGE; HEAT TREATMENT; HEATING; LIPID OXIDATION; NONHUMAN; OXIDATION; SAMPLING; TEMPERATURE;

EID: 0038699453     PISSN: 14387697     EISSN: None     Source Type: Journal    
DOI: 10.1002/ejlt.200390042     Document Type: Article

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