Sensory methods used in meat lipid oxidation studies
Master of Science === Food Science Institute === Kadri Koppel === Oxidation of meat decreases consumer acceptance and reduces market value making it an important problem for the meat industry. Odor and flavor of meat are significantly affected by lipid oxidation and researchers continue to explore n...
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| Language: | en |
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Kansas State University
2018
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| Online Access: | http://hdl.handle.net/2097/38563 |