Effect of plant extracts on lipid and protein oxidation of mackerel (Scomber scombrus) mince during frozen storage
Author:
Funder
Ankara University Research Funds (TR)
Publisher
Springer Science and Business Media LLC
Subject
Food Science
Link
http://link.springer.com/article/10.1007/s13197-017-2847-6/fulltext.html
Reference32 articles.
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2. Anonymous (2013) Turkish food codex: regulation on food additives. Republic of Turkey Ministry of Food, Agriculture and Livestock, Ankara
3. Fagan JM, Sleczka BG, Sohar I (1999) Quantitation of oxidative damage to tissue proteins. Int J Biochem Cell Biol. doi: 10.1016/S1357-2725(99)00034-5
4. Farouk MM, Swan JE (1998) Effect of muscle condition before freezing and simulated chemical changes during frozen storage on protein functionality in beef. Meat Sci. doi: 10.1016/S0309-1740(98)00035-7
5. Gornall AG, Bardawill CJ, David MM (1949) Determination of serum proteins by means of the biuret reaction. J Biol Chem 177:751–766
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