LIPID OXIDATION IN TURKEY MEAT AS INFLUENCED BY SALT, METAL CATIONS AND ANTIOXIDANTS

Journal article

Open access

Peer reviewed

A. M. Salih, J. F. Price, D. M. Smith and L. E. Dawson

Journal of food quality, Vol.12(1), pp.71-83

Accepted for Publication November 9, 1988

01/01/1989

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https://doi.org/10.1111/j.1745-4557.1989.tb00310.xView

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Title: LIPID OXIDATION IN TURKEY MEAT AS INFLUENCED BY SALT, METAL CATIONS AND ANTIOXIDANTS
Creators - without role: A. M. Salih - Michigan State University
J. F. Price - Michigan State University
D. M. Smith - Michigan State University
L. E. Dawson - Michigan State University
Publication Details: Journal of food quality, Vol.12(1), pp.71-83
Publisher: Blackwell Publishing Ltd
Edition: Accepted for Publication November 9, 1988
Number of pages: 13
Identifiers: 9914621808331
Academic Unit: Imam Abdulrahman Bin Faisal University
Language: English
Resource Type: Journal article