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 Paper Type Fully Published Paper
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    (ERA 2010 Rank C)   Check publisher's open access policy
Place published Campinas, Brazil
Publisher Instituto de Tecnologia de Alimentos
Publication date 2003
Volume number 6
ISSN 1516-7275
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

Document type: Conference Paper
Sub-type: Fully Published Paper
Collections: School of Biomedical Sciences Publications
School of Chemistry and Molecular Biosciences
 
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Created: Thu, 20 Apr 2006, 20:26:44 EST