Lipid Oxidation and Warmed‐Over Aroma in Cooked Ground Pork from Swine Fed Increasing Levels of Iron
- 1 July 1994
- journal article
- Published by Wiley in Journal of Food Science
- Vol. 59 (4), 751-756
- https://doi.org/10.1111/j.1365-2621.1994.tb08119.x
Abstract
No abstract availableKeywords
This publication has 35 references indexed in Scilit:
- Dietary Iron in Swine Rations Affects Nonheme Iron and TBARS in Pork Skeletal MusclesJournal of Food Science, 1994
- Thermal Generation of Sulfur-Containing Flavor Compounds in BeefPublished by American Chemical Society (ACS) ,1989
- Tissue mineral element content in swine fed clinoptiloliteBulletin of Environmental Contamination and Toxicology, 1989
- Beyond CholesterolNew England Journal of Medicine, 1989
- Book ReviewAmbulatory Pediatric CareNew England Journal of Medicine, 1989
- Sensory Aroma Scores and TBA Values as Indices of Warmed-Over Flavor in PorkJournal of Food Science, 1986
- Measurement and Content of Nonheme and Total Iron in MuscleJournal of Food Science, 1982
- Aroma, Color, and Lipid Oxidation of Turkey Muscle EmulsionsJournal of Food Science, 1982
- Multiple anchoring of category rating scalesPerception & Psychophysics, 1978
- A RAPID METHOD OF TOTAL LIPID EXTRACTION AND PURIFICATIONCanadian Journal of Biochemistry and Physiology, 1959