Factors Affecting the Oxidative Stability of Foods-Interesterified Soybean Oil with High Intensity Ultrasound Treatment and Trona Mineral in Packaged Fresh Meats
Oxidation in oils and muscle foods has been studied for many years to understand its mechanism and furthermore to control and manage it. A series of different processing steps or different packaging techniques can alter oxidative stability. The objective of the current study was to examine oxidative...
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| Format: | Others |
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DigitalCommons@USU
2013
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| Online Access: | https://digitalcommons.usu.edu/etd/1963 https://digitalcommons.usu.edu/cgi/viewcontent.cgi?article=2965&context=etd |