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- W2023956716 abstract "Abstract Experiments were conducted to measure the effects of sodium nitrite and sodium erythorbate on lipid oxidation in turkey franks. Franks were prepared with the addition of 0, 50, 100, 125, or 156 ppm nitrite and 0 or 550 ppm erythorbate. Gas chromatography was used to estimate volatile components of lipid extracts from the franks. The data confirm that the curing process imposes control on lipid oxidation in franks; both nitrite and erythorbate significantly decrease the formation of volatile compounds from lipids." @default.
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- W2023956716 date "1983-03-01" @default.
- W2023956716 modified "2023-09-28" @default.
- W2023956716 title "Gas Chromatographic Assessment of the Volatile Components of Lipids from Turkey Franks" @default.
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- W2023956716 doi "https://doi.org/10.3382/ps.0620551" @default.
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