1. Hexanal as a marker of oxidation flavour in sliced and uncured deli turkey with and without phosphates using rosemary extracts. (8th April 2020) Authors: Bak, Kathrine Holmgaard; Rankin, Scott A.; Richards, Mark P. Journal: International journal of food science & technology Issue: Volume 55:Number 9(2020) Page Start: 3104 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗