Author:
Nardoia Maria,Ruiz-Capillas Claudia,Casamassima Donato,Herrero Ana M.,Pintado Tatiana,Jiménez-Colmenero Francisco,Chamorro Susana,Brenes Agustín
Publisher
Springer Science and Business Media LLC
Subject
Industrial and Manufacturing Engineering,Biochemistry,General Chemistry,Food Science,Biotechnology
Reference58 articles.
1. Magdelaine P, Spiess MP, Valceschini E (2008) Poultry meat consumption trends in Europe. Worlds Poult Sci J 64:53–63
2. Karpińska-Tymoszczyk M (2014) The effect of antioxidants, packaging type and frozen storage time on the quality of cooked turkey meatballs. Food Chem 148:276–283
3. Barroeta AC (2007) Nutritive value of poultry meat: relationship between vitamin E and PUFA. Worlds Poultry Sci 63:277–284
4. Jiménez-Colmenero F, Herrero AM, Cofrades S, Ruiz-Capillas C (2015) Meat: eating quality and preservation. In: Caballero B, Finglas P, Toldra F (eds) Encyclopedia of food and health. Elsevier Science, Oxford
5. Decker EA, Faustman C, López-Bote CJ (2000) Antioxidants in muscle foods: nutritional strategies to improve quality. Wiley, New Jersey
Cited by
24 articles.
订阅此论文施引文献
订阅此论文施引文献,注册后可以免费订阅5篇论文的施引文献,订阅后可以查看论文全部施引文献