The effects of brined onion extracts on lipid oxidation and sensory quality in refrigerated cooked turkey breast rolls during storage

Food Chemistry

Volumn 100, Issue 2, 2007, Pages 712-718

  Tang, Xueyan ^a   Cronin, Denis A ^a  

^a UNIVERSITY COLLEGE DUBLIN   (Ireland)

Author keywords

Flavour; Lipid oxidation; Onion; Quercetin; Turkey breast

Indexed keywords

ONION EXTRACT; PLASTIC; THIOBARBITURIC ACID;

AIR; ANIMAL TISSUE; ARTICLE; COLOR; CONTROLLED STUDY; COOKING; FOOD PREFERENCE; FOOD QUALITY; FOOD STORAGE; FREEZING; HUMAN; HUMAN EXPERIMENT; LIPID PEROXIDATION; MEAT; NONHUMAN; REDUCTION; SENSORY ANALYSIS; THICKNESS; TURKEY (BIRD);

ALLIUM CEPA;

EID: 33745266132     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2005.10.042     Document Type: Article

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