Synapse
⌘+K
Synapse
PulseExploreClubsResearchersJournals
Instagram
HomeClubsExplore
January 1, 1987Journal of Food Science

Functional and Biochemical Changes in Deboned Turkey due to Frozen Storage and Lipid Oxidation

View Full Paper
Ask AI
Bookmark
Share

Authors

DSDenise M. SmithSaint Louis University

Discussion

Loading...

Member takes

Implication

Key Points

Key points are not available for this paper at this time.

Cite This Study

Denise M. Smith (1987) studied this question.

synapsesocial.com/papers/6a7d4e30c9ada5f6b9d5a620https://doi.org/10.1111/j.1365-2621.1987.tb13965.x
View Full Paper
Ask AI
Bookmark
Share

Also Consider

Synapse has enriched 5 closely related papers on similar clinical questions. Consider them for comparative context:

  1. 1CHANGES IN SHEAR MODULUS, ULTRASTRUCTURE AND SPIN‐SPIN RELAXATION TIMES OF WATER ASSOCIATED WITH HEAT‐INDUCED GELATION OF MYOSIN1979 · 136 citations
  2. 2Interaction of peroxidizing methyl linoleate with some proteins and amino acids1975 · 147 citations
  3. 3Effects of Salt and Phosphates on Some Functional Characteristics of Hand and Mechanically Deboned Turkey Meat1976 · 18 citations
  4. 4A COMPARATIVE STUDY OF THE CHANGES IN HEN PECTORAL MUSCLE DURING STORAGE AT 4°C AND –20°C1977 · 37 citations
  5. 5Official Methods of Analysis of1980 · 59,420 citations