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Studies on oxidative rancidity in cooked meat. 1. A modified steam-distillation method for the determination of TBA number of meat



Studies on oxidative rancidity in cooked meat. 1. A modified steam-distillation method for the determination of TBA number of meat



Jap. J. Zootech. Sci, 39: 41-47



A method is described for estimating thiobarbituric acid number expressed in mg malonaldehyde per kg meat.

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Accession: 014690783

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