Effect of the incorporation of a fermented rooibos (Aspalathus linearis) extract in the manufacturing of rabbit meat patties on their physical, chemical, and sensory quality during refrigerated storage-Reference-Cited by-同舟云学术

Effect of the incorporation of a fermented rooibos (Aspalathus linearis) extract in the manufacturing of rabbit meat patties on their physical, chemical, and sensory quality during refrigerated storage

Published:2019-07 Issue: Volume:108 Page:31-38
ISSN:0023-6438
Container-title:LWT
language:en
Short-container-title:LWT

Author:

Cullere Marco^ORCID,Tasoniero Giulia,Secci Giulia^ORCID,Parisi Giuliana^ORCID,Smit Paula,Hoffman Louwrens Christiaan,Dalle Zotte Antonella^ORCID

Funder

Università degli Studi di Padova

Publisher

Elsevier BV

Subject

Food Science

Reference27 articles.

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3. Black soldier fly as dietary protein source for broiler quails: Meat proximate composition, fatty acid and amino acid profile, oxidative status and sensory traits;Cullere;Animal,2018

4. Perception of rabbit meat quality and main major factors influencing the rabbit carcass and meat quality;Dalle Zotte;Livestock Production Science,2002

5. Lipid oxidation: Mechanisms, products and biological significance;Frankel;Journal of the American Oil Chemists’ Society,1984

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