Front face fluorescence spectroscopy a rapid method to detect early lipid oxidation in freeze stored minced turkey meat

Front face fluorescence spectroscopy a rapid method to detect early lipid oxidation in freeze stored minced turkey meat

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Detalles Bibliográficos
Publicado en:	Journal of food science
Otros Autores:	Veberg, Annette, Olsen, Elisabeth, Vogt, Gjermund, Mielnik, Maria, Nilsen, Asgeir Nikolai, Wold, Jens Petter
Formato:	Sin ejemplares
Lenguaje:	Inglés
Colección:	Journal of food science v. 71, no. 4 (2006), p. S364-370
Materias:	Alimentos Carne de pavo Almacenamiento Almacenamiento en frío Congelación Oxidación Espectrometría Análisis organoléptico Compuesto volátil Oxidación lipídica Espectroscopía Evaluación sensorial
Publicación relacionada:	Contenido en: Journal of food science

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