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Carotene oxidation and off-flavour development in dehydrated carrot

✍ Scribed by M. E. Falconer; M. J. Fishwick; D. G. Land; E. R. Sayer


Book ID
102427057
Publisher
John Wiley and Sons
Year
1964
Tongue
English
Weight
342 KB
Volume
15
Category
Article
ISSN
0022-5142

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## Abstract Cooked turkey breast is particularly susceptible to lipid oxidation‐mediated off‐flavour development during refrigerated storage. Volatile aroma compounds present in freshly cooked turkey breast muscle after cooling in air and under nitrogen, and also those in air‐cooled meat stored for