Lipid oxidation and the shelf-life of muscle foods

Research output: Chapter in Book/Report/Conference proceedings › Chapter › peer-review

Original language	English
Title of host publication	Understanding and Measuring the Shelf-Life of Food
Publisher	Elsevier Inc.
Pages	357-395
Number of pages	39
ISBN (Electronic)	9781855739024
ISBN (Print)	1855737329, 9781855737327
DOIs	https://doi.org/10.1016/B978-1-85573-732-7.50020-2
Publication status	Published - 10 May 2004

Access to Document

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title = "Lipid oxidation and the shelf-life of muscle foods",

author = "Morrissey, \{P. A.\} and Kerry, \{J. P.\}",

year = "2004",

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doi = "10.1016/B978-1-85573-732-7.50020-2",

language = "English",

isbn = "1855737329",

pages = "357--395",

booktitle = "Understanding and Measuring the Shelf-Life of Food",

publisher = "Elsevier Inc.",

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TY - CHAP

T1 - Lipid oxidation and the shelf-life of muscle foods

AU - Morrissey, P. A.

AU - Kerry, J. P.

PY - 2004/5/10

Y1 - 2004/5/10

UR - https://www.scopus.com/pages/publications/52049107898

U2 - 10.1016/B978-1-85573-732-7.50020-2

DO - 10.1016/B978-1-85573-732-7.50020-2

M3 - Chapter

AN - SCOPUS:52049107898

SN - 1855737329

SN - 9781855737327

SP - 357

EP - 395

BT - Understanding and Measuring the Shelf-Life of Food

PB - Elsevier Inc.

ER -