Effect of tannic acid and kiam wood extract on lipid oxidation and textural properties of fish emulsion sausages during refrigerated storage
Author:
Publisher
Elsevier BV
Subject
General Medicine,Food Science,Analytical Chemistry
Reference49 articles.
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3. Gel strengthening effect of wood extract on surimi produced from mackerel stored in ice;Balange;Journal of Food Science,2009
4. Photoxidation of cholesterol and lipids of turkey meat during storage under commercial retail conditions;Boselli;Food Chemistry,2005
5. Texture profile analysis;Bourne;Food Technology,1978
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