The effect of α-tocopherol, storage time and storage temperature on peroxide value, free fatty acids and ph of kavurma, a cooked meat product

Journal of Muscle Foods

Volumn 18, Issue 4, 2007, Pages 370-379

  Aksu, Muhammet Irfan ^a  

^a ATATÜRK UNIVERSITY   (Turkey)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 34848858045     PISSN: 10460756     EISSN: 17454573     Source Type: Journal    
DOI: 10.1111/j.1745-4573.2007.00092.x     Document Type: Article

References (26)

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