The 2-thiobarbituric acid (TBA) acid methodology for the evaluation of warmed over flavour and oxidative rancidity in meat products
F. Shahidi
International Congress of Meat Science and Technology
International Congress of Meat Science and Technology
The 2-thiobarbituric acid (TBA) acid methodology for the evaluation of warmed over flavour and oxidative rancidity in meat products
F. Shahidi