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European Food Research and Technology

Volumn 207, Issue 2, 1998, Pages 154-159

Warmed-over flavour in chill-stored pre-cooked pork patties in relation to dietary rapeseed oil and vitamin E supplementation

(4) Jensen, Claus a Flensted Jensen, Mikala a Skibsted, Leif H a Bertelsen, Grete a

a UNIVERSITY OF COPENHAGEN (Denmark)

Author keywords

Lipid oxidation; Pre cooked pork patties; Sensory analysis; Vitamin E; Warmed over flavour

Indexed keywords

EID: 54749148272 PISSN: 14382377 EISSN: 14382385 Source Type: Journal
DOI: None Document Type: Article

Times cited : (5)

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* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.