The effect of sage, sodium erythorbate and a mixture of sage and sodium erythorbate on the quality of turkey meatballs stored under vacuum and modified atmosphere conditions

British Poultry Science

Volumn 51, Issue 6, 2010, Pages 745-759

  Karpinska Tymoszczyk M ^a  

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

Author keywords

[No Author keywords available]

Indexed keywords

ASCORBIC ACID; FATTY ACID; FOOD PRESERVATIVE; LIPID;

ANIMAL; ARTICLE; CHEMISTRY; COOKING; EVALUATION; FOOD; FOOD CONTROL; FOOD PACKAGING; FOOD PRESERVATION; HEAT; MALE; METHODOLOGY; ODOR; SALVIA OFFICINALIS; TASTE; TURKEY (BIRD); VACUUM;

ANIMALS; ASCORBIC ACID; COOKING; FATTY ACIDS; FOOD MICROBIOLOGY; FOOD PACKAGING; FOOD PRESERVATION; FOOD PRESERVATIVES; HOT TEMPERATURE; LIPIDS; MALE; ODORS; POULTRY PRODUCTS; SALVIA OFFICINALIS; TASTE; TURKEYS; VACUUM;

CLOSTRIDIUM SP.; FUNGI;

EID: 78650237935     PISSN: 00071668     EISSN: 14661799     Source Type: Journal    
DOI: 10.1080/00071668.2010.532770     Document Type: Article

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