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

L. Bruun-Jensen; I. M. Skovgaard; E. Agerbo Madsen; L. H. Skibsted; G. Bertelsen

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

L. Bruun-Jensen, I. M. Skovgaard, E. Agerbo Madsen, L. H. Skibsted, G. Bertelsen

19 Citationer (Scopus)

Originalsprog	Engelsk
Tidsskrift	Food Chemistry
Vol/bind	55
Udgave nummer	1
Sider (fra-til)	41-47
Antal sider	7
ISSN	0308-8146
Status	Udgivet - 1996

Citationsformater

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

author = "L. Bruun-Jensen and Skovgaard, {I. M.} and {Agerbo Madsen}, E. and Skibsted, {L. H.} and G. Bertelsen",

note = "Ukendte organisationer '\'Levnedsmiddelcentret\''",

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T1 - The combined effect of tocopherols, L-ascorbyl palmitate and L-ascorbic acid on the development of warmed-over flavour in cooked, minced turkey

AU - Bruun-Jensen, L.

AU - Skovgaard, I. M.

AU - Agerbo Madsen, E.

AU - Skibsted, L. H.

AU - Bertelsen, G.

N1 - Ukendte organisationer '\'Levnedsmiddelcentret\''

PY - 1996

Y1 - 1996

M3 - Journal article

SN - 0308-8146

VL - 55

SP - 41

EP - 47

JO - Food Chemistry

JF - Food Chemistry

IS - 1

ER -