Grape seed flour is a viable ingredient to improve the nutritional profile and reduce lipid oxidation of frankfurters-Reference-Cited by-同舟云学术

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Grape seed flour is a viable ingredient to improve the nutritional profile and reduce lipid oxidation of frankfurters

Published:2011-05 Issue:1 Volume:88 Page:179-183
ISSN:0309-1740
Container-title:Meat Science
language:en
Short-container-title:Meat Science

Author:

Özvural Emin Burçin,Vural Halil

Publisher

Elsevier BV

Subject

Food Science

Reference47 articles.

1. Constituents of grape pomace from the scilian cultivar ‘nerello mascalese’;Amico;Food Chemistry,2004

2. TS 980 Sosis standardı;Anonymous,2002

3. Official methods of analysis of the association of official analytical chemists;AOAC,1990

4. Official methods of analysis of the association of official analytical chemists;AOAC,1995

5. Official methods of analysis of the association of analytical chemists;AOAC,1998

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