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Effect of an active packaging with citrus extract on lipid oxidation and sensory quality of cooked turkey meat

✍ Scribed by Contini, Claudia; Álvarez, Rocío; O'Sullivan, Michael; Dowling, Denis P.; Gargan, Sean Óg; Monahan, Frank J.

Book ID: 121486150
Publisher: Elsevier Science
Year: 2014
Tongue: English
Weight: 381 KB
Volume: 96
Category: Article
ISSN: 0309-1740
DOI: 10.1016/j.meatsci.2013.11.007

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