Anti-oxidant effect of extracts of kinnow rind, pomegranate rind and seed powders in cooked goat meat patties-Reference-Cited by-同舟云学术

Anti-oxidant effect of extracts of kinnow rind, pomegranate rind and seed powders in cooked goat meat patties

Published:2010-05 Issue:1 Volume:85 Page:155-159
ISSN:0309-1740
Container-title:Meat Science
language:en
Short-container-title:Meat Science

Author:

Devatkal Suresh K.,Narsaiah K.,Borah A.

Publisher

Elsevier BV

Subject

Food Science

Reference21 articles.

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3. Utilization of natural antioxidants: Green tea extract and Thymbra spicata oil in Turkish dry-fermented sausage;Bozkurt;Meat Science,2006

4. Influence of cherry tissue on lipid oxidation and heterocyclic aromatic amine formation in ground beef patties;Britt;Journal of Agricultural and Food Chemistry,1998

5. Application of functional citrus by products to meat products;Fernandez-Lopez;Trends in Food Science and Technology,2004

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