The effect of cooking in a steam-convection oven and storage in vacuum on the quality of Turkey meat

Food Science and Technology International

Volumn 15, Issue 4, 2009, Pages 345-356

  Danowska Oziewicz, M ^a   Karpinska Tymoszczyk M ^a   Borowski, J ^a   BiaAobrzewski I ^a   Zapotoczny, P ^a  

^a UNIVERSITY OF WARMIA AND MAZURY IN OLSZTYN   (Poland)

Author keywords

Cooking; Lipid oxidation; Sensory properties; Turkey meat; Water activity

Indexed keywords

COOKING; LIPID OXIDATION; SENSORY PROPERTIES; TURKEY MEAT; WATER ACTIVITY;

ACIDS; FATTY ACIDS; MEATS; OXIDATION; STOVES; VACUUM;

STEAM;

EID: 70449514443     PISSN: 10820132     EISSN: 15321738     Source Type: Journal    
DOI: 10.1177/1082013209346580     Document Type: Article

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