(Q57237471)

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The combined effect of tocopherols, L-ascorbyl palmitate and L-ascorbic acid on the development of warmed-over flavour in cooked, minced turkey

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The combined effect of tocopherols, L-ascorbyl palmitate and L-ascorbic acid on the development of warmed-over flavour in cooked, minced turkey (English)

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author name string

Lone Bruun-Jensen

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1

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Ib M. Skovgaard

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2

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Esben Agerbo Madsen

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3

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Leif H. Skibsted

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4

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Grete Bertelsen

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5

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publication date

January 1996

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published in

Food Chemistry

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volume

55

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issue

1

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page(s)

41-47

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Identifiers

DOI

10.1016/0308-8146(95)00070-4

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(Q57237471)

The combined effect of tocopherols, L-ascorbyl palmitate and L-ascorbic acid on the development of warmed-over flavour in cooked, minced turkey

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