Antioxidative effect of added dried Holy basil and its ethanolic extracts on susceptibility of cooked ground pork to lipid oxidation-Reference-Cited by-同舟云学术

Antioxidative effect of added dried Holy basil and its ethanolic extracts on susceptibility of cooked ground pork to lipid oxidation

Published:2007-01 Issue:1 Volume:100 Page:129-135
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Juntachote T.,Berghofer E.,Siebenhandl S.,Bauer F.

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference39 articles.

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3. Quality characteristics of pork patties irradiated and stored in different packaging and storage conditions;Ahn;Meat Science,2000

4. Association of Official Analytical Chemists, (1995). Official methods of analysis (16th ed.). Washington, DC: Association of Official Analytical Chemists.

5. Some factors influencing the nonheme iron content of meat and its implications in oxidation;Chen;Journal of Food Science,1984

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