Effect of Total Lipids and Phospholipids on Warmed-Over Flavor in Red and White Muscle from Several Species as Measured by Thiobarbituric Acid Analysis

Journal of Agricultural and Food Chemistry

Volumn 24, Issue 1, 1976, Pages 7-11

  Wilson, Blayne R ^a   Pearson, A M ^a   Shorland, F B ^b  

^a MICHIGAN STATE UNIVERSITY   (United States)

^b VICTORIA UNIVERSITY OF WELLINGTON   (New Zealand)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 7044268473     PISSN: 00218561     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/jf60203a040     Document Type: Article

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