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Article

Off-odor volatiles and pink color development in precooked, irradiated turkey breast during frozen storage;

Source: POULTRY SCIENCE

Year published: 2002

Volume: 81, 2

Pages: 269-275

Signature: А224

ID: TUNAR0027451

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Article

Use of double packaging and antioxidant combinations to improve color, lipid oxidation, and volatiles of irradiated raw and cooked turkey breast patties;

Source: POULTRY SCIENCE

Year published: 2003

Volume: 82, 5

Pages: 850-857 с.

Signature: А 224

ID: TUNAR0034274

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Article

Double-packaging is effective in reducing lipid oxidation and off-odor volatiles of irradiated raw turkey meat;

Source: POULTRY SCIENCE

Year published: 2003

Volume: 82, 9

Pages: 1468-1474с.

Signature: А 224

ID: TUNAR0036198

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Article

Use of alternative curing salts for processing salamis;

Source: ASIAN-AUSTRALASIAN JOURNAL OF ANIMAL SCIENCES

Year published: 2018

Volume: 31, 1

Pages: p. 123-128

Signature: Б 482

ID: TUNAR0107228

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