Effect of natural antioxidant combinations on lipid oxidation in cooked chicken meat during refrigerated storage

Author:

Sampaio G.R.,Saldanha T.,Soares R.A.M.,Torres E.A.F.S.

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference37 articles.

1. Hydrolytic and oxidative changes in the lipids of chicken breast and thigh muscles during refrigerated storage;Alasnier;Journal of Food Science,2000

2. Effect of dry honey on oxidation in turkey breast meat;Antony;Poultry Science,2000

3. AOAC (1995). Official methods of analysis of the association of official analytical chemists. In t. 2. vols. Arlington, VA, USA: Association of Analytical Communities.

4. AOAC (2002). AOAC requirements for single laboratory validation of chemical methods. DRAFT 2002-11-07, AOACIeCamSingle-Lab_Validation_47.doc. .

5. AOCS (2003). American oil chemists’ society. Official methods and recommended practices of the American Oil Chemists’ Society. Spectrophotometric determination of conjugated dienoic acid. In Methods Ti 1a-64. Champaign, IL, USA: AOCS Press.

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