Publisher
Springer Science and Business Media LLC
Reference50 articles.
1. Alvarado-Martinez Z, Aditya A, Biswas D (2020) Chapter 14—plant antioxidants, extraction strategies, and their application in meat. In: Biswas AK, Mandal PK (eds) Meat quality analysis. Academic Press, Cambridge, pp 241–264. https://doi.org/10.1016/B978-0-12-819233-7.00014-8
2. Álvarez D, Xiong YL, Castillo M, Payne FA, Garrido MD (2012) Textural and viscoelastic properties of pork frankfurters containing canola–olive oils, rice bran, and walnut. Meat Sci 92(1):8–15. https://doi.org/10.1016/j.meatsci.2012.03.012
3. Azab DE-SH, Almoselhy RIM, Mahmoud MH (2022) Improving the quality characteristics of low fat toffee by using mango kernel fat, pectin, and high-speed homogenizer. J Food Process Preserv 46(12):e17235. https://doi.org/10.1111/jfpp.17235
4. Bianchin M, Pereira D, de Almeida JF, de Moura C, Pinheiro RS, Heldt LFS, Haminiuk CWI, Carpes ST (2020) Antioxidant properties of lyophilized rosemary and sage extracts and its effect to prevent lipid oxidation in poultry pátê. Molecules 25(21):5160. https://doi.org/10.3390/molecules25215160
5. Brasil (2000) Ministério da Agricultura, Pecuária e do Abastecimento. Secretaria de Defesa Agropecuária. Instrução Normativa no 22, de 31 de julho de 2000. Aprova o Regulamento Técnico de Identidade de Qualidade de Salames