Effect of annatto powder and sodium erythorbate on lipid oxidation in pork loin during frozen storage

Author:

Figueirêdo Bruno Chacon,Trad Isabela Jorge,Mariutti Lilian Regina Barros,Bragagnolo Neura

Funder

FAPESP

CAPES

CNPq

Publisher

Elsevier BV

Subject

Food Science

Reference35 articles.

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2. Official methods and recommended practices of the American oil chemists' society. Official Method Ce 1b-89;AOCS,1997

3. Fatty acids, cholesterol oxides and cholesterol in Brazilian processed chicken products;Baggio;Italian Journal of Food Science,2006

4. Cholesterol oxide, cholesterol, total lipid and fatty acid contents of processed meat products during storage;Baggio;LWT- Food Science and Technology,2006

5. The effect of heat treatment on the cholesterol oxides, cholesterol, total lipid and fatty acid contents of processed meat products;Baggio;Food Chemistry,2006

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