Chemistry Reference
In-Depth Information
VENKATESHWARLU, G., LET, M.B., MEYER, A.S., JACOBSEN, C. 2004b. `Modeling the sensory
impact of defined combinations of volatile lipid oxidation products on fishy and
metallic off-flavors', Journal of Agricultural and Food Chemistry, vol. 52, no. 6,
pp. 1635±1641.
WINNE, A.D., DIRINCK, P. 1997. `Studies on vitamin E meat quality. 3. Effect of feeding high
vitamin E levels to pigs on the sensory and keeping quality of cooked ham',
Journal Agricultural and Food Chemistry, vol. 45, pp. 4309±4317.
Search WWH ::




Custom Search