Effect of NaCl on lipid peroxidation-derived aldehyde, 4-hydroxy-2-nonenal formation in minced pork and beef

• T. Sakai

• D.M.S. Munasinghe

• M. Kashimura

• K. Sugamoto

• S. Kawahara

Journal

• Meat Science

  Meat Science 66 (4), 789-792, 2004-04

  Elsevier BV

Keywords

• Food Science

Details

• CRID: 1363670320813168128
• NII Article ID: 80016506360
• DOI: 10.1016/s0309-1740(03)00138-4
• ISSN: 03091740
• Web Site: https://api.elsevier.com/content/article/PII:S0309174003001384?httpAccept=text/xml
• Web Site: https://api.elsevier.com/content/article/PII:S0309174003001384?httpAccept=text/plain
• Data Source:
  • Crossref
  • CiNii Articles