Effects of dietary functional ingredients and packaging methods on sensory characteristics and consumer acceptance of irradiated turkey breast meat. [electronic resource]
Producer: 20060907Description: 1482-9 p. digitalISSN:- 0032-5791
- Animals
- Antioxidants -- administration & dosage
- Consumer Behavior
- Dose-Response Relationship, Radiation
- Food Irradiation -- adverse effects
- Food Packaging -- methods
- Humans
- Linoleic Acids, Conjugated -- administration & dosage
- Meat -- radiation effects
- Odorants -- analysis
- Oxidation-Reduction
- Oxygen -- metabolism
- Selenium -- administration & dosage
- Taste
- Turkeys
- Vacuum
- Vitamin E -- administration & dosage
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Publication Type: Journal Article; Research Support, U.S. Gov't, Non-P.H.S.
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