Lipid Oxidation, Volatiles, and Color Changes in Irradiated Raw Turkey Breast During Frozen Storage

Journal article

Peer reviewed

K.C. Nam, S.J. Hur, H. Ismail and D.U. Ahn

Journal of food science, Vol.67(6), pp.2061-2066

MS 20010443, Submitted 8/14/01, Accepted 10/11/01, Received 10/11/01

08/2002

Abstract

color

frozen turkey

irradiation

lipid oxidation

volatiles

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Title: Lipid Oxidation, Volatiles, and Color Changes in Irradiated Raw Turkey Breast During Frozen Storage
Creators - without role: K.C. Nam - Iowa State University
S.J. Hur - Iowa State University
H. Ismail - Iowa State University
D.U. Ahn - Iowa State University
Publication Details: Journal of food science, Vol.67(6), pp.2061-2066
Publisher: Blackwell Publishing Ltd
Edition: MS 20010443, Submitted 8/14/01, Accepted 10/11/01, Received 10/11/01
Number of pages: 6
Identifiers: 9919978308331
Academic Unit: King Faisal University
Language: English
Resource Type: Journal article