Effects of Oleoresin Rosemary, Tertiary butylhydroquinone, and Sodium tripolyphosphate on the Development of Oxidative Rancidity in Restructured Chicken Nuggets

✍ Scribed by SHU-MEI LAI; J.I. GRAY; D.M. SMITH; A.M. BOOREN; R.L CRACKEL; D.J. BUCKLEY

• Book ID: 108817048
• Publisher: Institute of Food Technologists
• Year: 1991
• Tongue: English
• Weight: 726 KB
• Volume: 56
• Category: Article
• ISSN: 0022-1147
• DOI: 10.1111/j.1365-2621.1991.tb05342.x