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Start Over Descriptor "Lipid peroxidation -- Measurement" Publisher institute of food technologists
1 results on '"Lipid peroxidation -- Measurement"'

1. Rapid assessment of rancidity in complex meat products by front face fluorescence spectroscopy

Author

Wold, J.P., Mielnik, M., Pettersen, M.K., Aaby, K., and Baardseth, P.

Subjects
Fluorescence spectroscopy -- Evaluation, Lipid peroxidation -- Measurement, Meat -- Contamination, Business, Food/cooking/nutrition
Abstract

Front face fluorescence spectroscopy method used to measure lipid oxidation in meat is evaluated. Lipid oxidation leads to meat spoilage.

Published
2002

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