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2008•European Food Research and TechnologyRequires access

Use of sodium caseinate/glycerol edible films to reduce lipid oxidation in sliced turkey meat

Ivano Caprioli, Michael O’Sullivan, Frank J. Monahan

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Key concepts: Hexanal, TBARS, Lipid oxidation, Food science, Glycerol, Chemistry, Sodium Caseinate, Casein

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Use of sodium caseinate/glycerol edible films to reduce lipid oxidation in sliced turkey meat — Research Paper | ScholarLens