Biochemistry of lipid and myoglobin oxidation in post-mortem muscle and processed meat products - effects on rancidity

Trout, Graham (2003). Biochemistry of lipid and myoglobin oxidation in post-mortem muscle and processed meat products - effects on rancidity. In: , Brazilian Journal of Food Technology. Proceedings of 49th International Congress of Meat Science and Technology. 49th International Congress of Meat Science and Technology (ICoMST), São Paulo, Brazil, (13-19). 31 August - 5 September, 2003.

Author Trout, Graham
Title of paper Biochemistry of lipid and myoglobin oxidation in post-mortem muscle and processed meat products - effects on rancidity
Conference name 49th International Congress of Meat Science and Technology (ICoMST)
Conference location São Paulo, Brazil
Conference dates 31 August - 5 September, 2003
Proceedings title Brazilian Journal of Food Technology. Proceedings of 49th International Congress of Meat Science and Technology   Check publisher's open access policy
Place of Publication Campinas, Brazil
Publisher Instituto de Tecnologia de Alimentos
Publication Year 2003
Sub-type Fully published paper
ISSN 1516-7275
Volume 6
Start page 13
End page 19
Total pages 7
Language eng
Subjects 290104 Other Food Sciences
0908 Food Sciences
Q-Index Code E1
Q-Index Status Provisional Code
Institutional Status Unknown

 
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Created: Thu, 20 Apr 2006, 20:26:44 EST