Effects of garlic powder and salt additions on fatty acids profile, oxidative status, antioxidant potential and sensory properties of raw and cooked rabbit meat burgers-Reference-Cited by-同舟云学术

Effects of garlic powder and salt additions on fatty acids profile, oxidative status, antioxidant potential and sensory properties of raw and cooked rabbit meat burgers

Published:2020-11 Issue: Volume:169 Page:108226
ISSN:0309-1740
Container-title:Meat Science
language:en
Short-container-title:Meat Science

Author:

Mancini Simone,Mattioli Simona,Nuvoloni Roberta,Pedonese Francesca,Dal Bosco Alessandro,Paci Gisella

Publisher

Elsevier BV

Subject

Food Science

Reference49 articles.

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