Parameters determining the quality of charqui, an intermediate moisture meat product

Official Methods of Analysis of

Analytical Chemistry · 1980 · 59.5K citations

Quantitative Methods, Engineering, Measurement +20

A distillation method for the quantitative determination of malonaldehyde in rancid foods

Basil G. Tarladgis, Betty M. Watts, MARGARET T. YOUNATHAN et al. · Journal of the American Oil Chemists Society · 1960 · 2.8K citations

Food Chemistry, Nutrition, Rancid Foods +14

Developments in meat science—1

D.A. Ledward · Meat Science · 1980 · 389 citations

Meat Packaging, Meat Science—1, Microbiology +4

Relationship Between TBA Numbers and Inexperienced Panelists’Assessments of Oxidized Flavor in Cooked Beef

B. E. GREENE, T. H. CUMUZE · Journal of Food Science · 1982 · 343 citations

Flavoromics, Food Analysis, Agricultural Economics +19

The Reaction of Myosin with Malonaldehyde

H. Buttkus · Journal of Food Science · 1967 · 170 citations

Food Chemistry, Protein Chemistry, Energy Metabolism +13