Inhibition of protein and lipid oxidation by rapeseed, camelina and soy meal in cooked pork meat patties-Reference-Cited by-同舟云学术

Inhibition of protein and lipid oxidation by rapeseed, camelina and soy meal in cooked pork meat patties

Published:2006-01-18 Issue:4 Volume:223 Page:461-468
ISSN:1438-2377
Container-title:European Food Research and Technology
language:en
Short-container-title:Eur Food Res Technol

Author:

Salminen Hanna,Estévez Mario,Kivikari Riitta,Heinonen Marina

Publisher

Springer Science and Business Media LLC

Subject

Industrial and Manufacturing Engineering,Biochemistry,General Chemistry,Food Science,Biotechnology

Link

http://link.springer.com/content/pdf/10.1007/s00217-005-0225-5.pdf

Reference60 articles.

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4. Mei LY, Crum AD, Decker EA (1994) J Food Lipids 1:273

5. Kanner J, Harel S, Jaffe R (1991) J Agric Food Chem 39:1017–1021

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