Use of volatiles as indicators of lipid oxidation in muscle foods

Comprehensive Reviews in Food Science and Food Safety

Volumn 5, Issue 1, 2006, Pages 18-25

  Ross, Carolyn F ^a   Smith, Denise M ^b  

^a WASHINGTON STATE UNIVERSITY   (United States)

^b UNIVERSITY OF IDAHO   (United States)

Author keywords

Lipid oxidation; Muscle foods; Volatiles

Indexed keywords

EID: 33748747615     PISSN: 15414337     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1541-4337.2006.tb00077.x     Document Type: Review

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