Oxidative and sensory changes during bulk and retail storage of hot-filled turkey casserole

European Food Research and Technology

Volumn 206, Issue 6, 1998, Pages 378-381

  Juncher, Dorte ^a   Hansen, Tina B ^a   Eriksen, Helle ^b   Skovgaard, Ib M ^a   Knøchel, Susanne ^a   Bertelsen, Grete ^a  

^a UNIVERSITY OF COPENHAGEN   (Denmark)

^b DANISH VETERINARY AND FOOD ADMINISTRATION   (Denmark)

Author keywords

Capkold; Cook chill; Microbiological changes; Sensory evaluation; Thiobarbituric acid reactive substances; Warmed over flavour

Indexed keywords

EID: 54749092866     PISSN: 14382377     EISSN: 14382385     Source Type: Journal    
DOI: None     Document Type: Article

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