Influence of natural antioxidants on microbial load, lipid oxidation and sensorial quality of rista—A traditional meat product of India

Author:

Ahmad Mir Sajad,Ahmad Masoodi Farooq,Raja Jeelani

Funder

Department of Biotechnology, Government of India

Publisher

Elsevier BV

Subject

Biochemistry,Food Science

Reference44 articles.

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3. The effects of dietary oregano essential oil and α-tocopheryl acetate on lipid oxidation in raw and cooked turkey during refrigerated storage;Botsoglou;Meat Science,2003

4. Use of free radical method to evaluate antioxidant activity;Brand-Williams;Lebensmittel Wissenschaft Technologie,1995

5. Turmeric (Curcuma domestica) as an antioxidant agent in minced poultry meat. towards modernization of research and technology in herbal industries;Chan;Proceedings of the Seminar on Medical and Aromatic plants,2002

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