Effect of Extended Storage on the Quality and Stability of Conjugated Linoleic Acid (CLA) in Wet and Dry-Aged, Frozen-Thawed Beef

in 63rd International Congress of Meat Science and Technology
Autor:innen:
T.E. Mungure 1Department of Food Science, University of Otago, Dunedin, New Zealand

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A.E.-D. Bekhit 1Department of Food Science, University of Otago, Dunedin, New Zealand

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J.E. Birch 1Department of Food Science, University of Otago, Dunedin, New Zealand

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D.J. Kim 1Department of Food Science, University of Otago, Dunedin, New Zealand

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A. Carne 2Department of Biochemistry, University of Otago, Dunedin, New Zealand

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I. Stewart 3Department of Chemistry, University of Otago, Dunedin, New Zealand

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M.M. Farouk 4AgResearch, Ruakura Research Centre, P Bag 3115, Hamilton, New Zealand; tanyaradzwa.mungure@postgrad.otago.ac.nz

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Art:
Kapitel
Seiten:
152–153
DOI:
https://doi.org/10.3920/9789086868605_057

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