Use of meat fluorescence emission as a marker of oxidation promoted by cooking

Meat Science

Volumn 83, Issue 4, 2009, Pages 651-656

  Gatellier, Ph ^a   Sante Lhoutellier V ^a   Portanguen, S ^a   Kondjoyan, A ^a  

^a UR370 QuaPA   (France)

Author keywords

Carbonyls; Cooked meat; Fluorescent pigments; Maillard products; Schiff bases; TBARS

Indexed keywords

BOVINAE;

EID: 70249127867     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2009.07.015     Document Type: Article

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