Open AccessFormation of Poultry Meat Flavor by Heating Process and Lipid Oxidation
Author(s) -
Maijon Purba
Publication year - 2014
Publication title -
wartazoa
Language(s) - English
Resource type - Journals
eISSN - 2354-6832
pISSN - 0216-6461
DOI - 10.14334/wartazoa.v24i3.1068
Subject(s) - flavor , lipid oxidation , maillard reaction , food science , chemistry , odor , roasting , cooked meat , organic chemistry , antioxidant