Effects of dietary functional ingredients and irradiation on the quality of cooked turkey breast meat during storage

Journal of Food Science

Volumn 71, Issue 9, 2006, Pages

  Yan, H J ^a   Lee, E J ^a   Nam, K C ^a   Min, B R ^a   Ahn, D U ^a  

^a IOWA STATE UNIVERSITY   (United States)

Author keywords

CLA; Cooked turkey breast; Irradiation; Quality; Selenium; Vitamin E

Indexed keywords

EID: 33845440734     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1750-3841.2006.00185.x     Document Type: Article

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