A screening experiment to identify factors causing rancidity during meat loaf production

European Food Research and Technology

Volumn 221, Issue 5, 2005, Pages 653-661

  Baardseth, Pernille ^a   Bjerke, Frøydis ^a   Aaby, Kjersti ^a   Mielnik, Maria ^a  

^a NORWEGIAN FOOD RESEARCH INSTITUTE   (Norway)

Author keywords

Chemometrics; Fractional factorial design; Lipid oxidation; Loaf; Pork; Screening experiment; Turkey

Indexed keywords

EID: 27844611447     PISSN: 14382377     EISSN: 14382385     Source Type: Journal    
DOI: 10.1007/s00217-005-0061-7     Document Type: Article

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