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Journal of food science : an official publication of the Institute of Food Technologists, v.35 no.5, 1970년, pp.582 - 585
WITTE, VERNON C. , KRAUSE, GARY F. , BAILEY, MILTON E.
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SUMMARY2‐Thiobarbituric acid (TBA) values of raw pork were determined by distillation and extraction methods and those of raw beef were determined by the latter method during storage at 4° and -20°C. TBA values of these tissues were low compared to values usually reported for cooked t...
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