Influences of encapsulated polyphosphate incorporation on oxidative stability and quality characteristics of ready to eat beef Döner kebab during storage-Reference-Cited by-同舟云学术

Influences of encapsulated polyphosphate incorporation on oxidative stability and quality characteristics of ready to eat beef Döner kebab during storage

Published:2020-11 Issue: Volume:169 Page:108217
ISSN:0309-1740
Container-title:Meat Science
language:en
Short-container-title:Meat Science

Author:

Şimşek Azim,Kılıç Birol

Funder

Süleyman Demirel University

Publisher

Elsevier BV

Subject

Food Science

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5. Lipid oxidation in chicken nuggets as affected by meat type, phosphate and packaging;Barbut;Journal of Food Protection,1989

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