EFFECT OF TOCOPHEROL SUPPLEMENTATION ON THE QUALITY OF PRECOOKED AND MECHANICALLY DEBONED TURKEY MEAT

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 · 2.9K citations

Agriculture, Biochemistry, Food Science +7

Symposium on Foods: Lipids and Their Oxidation.

David Firestone · Journal of AOAC INTERNATIONAL · 1963 · 381 citations · Full text

Agriculture, Chemistry, Food Science +15

The Role of Tocopherol Content in the Comparative Stability of Chicken and Turkey Fat

E. Mecchi, M.F. Pool, G.A. Behman et al. · Poultry Science · 1956 · 71 citations · Full text

Agriculture, Food Science, Poultry Science +14

Effects of Feeding Antioxidants on Rancidity Development in Pre-Cooked, Frozen Broiler Parts

J.E. Webb, C.C. Brunson, J.D. Yates · Poultry Science · 1972 · 46 citations · Full text

Agriculture, Animal Sciences, Poultry Science +15

Total Lipids and Phospholipids in Turkey Tissues

Socorro Olaivar Acosta, W.W. Marion, Richard H. Forsythe · Poultry Science · 1966 · 33 citations · Full text

Life Sciences, Biochemistry, Food Science +11