Suitability of saturated aldehydes as lipid oxidation markers in washed turkey meat

Meat Science

Volumn 83, Issue 3, 2009, Pages 412-416

  Pignoli, G ^a   Bou, R ^b,c   Rodriguez Estrada, M T ^a   Decker, E A ^c  

^a UNIVERSITY OF BOLOGNA   (Italy)

^b UNIVERSITY OF BARCELONA   (Spain)

^c UNIVERSITY OF MASSACHUSETTS   (United States)

Author keywords

HS SPME GC; Lipid oxidation; TBARs; Turkey meat; Volatile saturated aldehydes

Indexed keywords

EID: 69549127946     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2009.06.019     Document Type: Article

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