文章基本信息

标题：Oxidation of Meat Lipids
本地全文：下载
作者：Ahmet Hamdi Ertaş
期刊名称：Gida : Journal of Food
印刷版ISSN：1300-3070
电子版ISSN：1309-6273
出版年度：1998
卷号：23
期号：1
出版社：Association of Food Technology, Turkey
摘要：Lipid oxidation is a major cause of deterioration in the quality of meat and meat products. Undesirable changes in color, flavor and nutritive value of meat result from lipid oxidation. In this article, mechanisms of lipid oxidation and especially the development of warmed-over flavor (WOF) were explained.