Flavor Components and Factors Associated with the Development of Off‐Flavors in Cooked Turkey Rolls
- 1 January 1988
- journal article
- Published by Wiley in Journal of Food Science
- Vol. 53 (1), 49-54
- https://doi.org/10.1111/j.1365-2621.1988.tb10176.x
Abstract
No abstract availableThis publication has 35 references indexed in Scilit:
- Effect of Dietary Tocopherol on the Oxidative Stability of Turkey MeatPoultry Science, 1984
- Sensory Analysis, Product Modeling, and Product OptimizationPublished by Elsevier BV ,1984
- Sensory Properties of Volatile Maillard Reaction Products and Related CompoundsPublished by American Chemical Society (ACS) ,1983
- Flavor of Poultry Meat – A ReviewCanadian Institute of Food Science and Technology Journal, 1982
- The Role Lipids Play in the Positive and Negative Flavors of FoodsPublished by American Chemical Society (ACS) ,1978
- INHIBITION OF WARMED-OVER FLAVOR IN RETORTED TURKEY BY ANTIOXIDANTS FORMED DURING PROCESSINGJournal of Food Processing and Preservation, 1977
- Freshly Cooked and Reheated Turkey Breast MusclePoultry Science, 1974
- Eating quality, sulfhydryl content, and TBA [2-thiobarbituric acid] values of turkey breast muscleJournal of Agricultural and Food Chemistry, 1972
- A Comparison of the Volatile Fractions from Cured and Uncured MeatJournal of Food Science, 1965
- The Profile Method of Flavor AnalysisPublished by Elsevier BV ,1957