Lipid oxidation was assessed in 10 g of turkey meatballs by the 2-thiobarbituric acid (TBA) method of Tarladgis, Watts, and Younathan (1960) modified by Pikul, Dennise, Leszczyn´ ski, and Kummerow (1989).
Lipid oxidation was assessed in 10 g of turkey meatballs by the2-thiobarbituric acid (TBA) method of Tarladgis, Watts, and Younathan(1960) modified by Pikul, Dennise, Leszczyn´ ski, and Kummerow(1989).