Hexanal as a Predictor of Development of Oxidation Flavor in Cured and Uncured Deli Meat Products as Affected by Natural Antioxidants

by Kathrine Holmgaard Bak, Mark P. Richards
Published 2021-01-01

Ability of dietary antioxidants to affect lipid oxidation of cooked turkey meat in a simulated stomach and blood lipids after a meal

by Matthew Kuffa, Teresa J. Priesbe, Christian G. Krueger, Jess D. Reed, Mark P. Richards
Published 2009-04-01