Enhancing colour and oxidative stabilities of reduced-nitrite turkey meat sausages during refrigerated storage using fucoxanthin purified from the Tunisian seaweed Cystoseira barbata-Reference-Cited by-同舟云学术

Enhancing colour and oxidative stabilities of reduced-nitrite turkey meat sausages during refrigerated storage using fucoxanthin purified from the Tunisian seaweed Cystoseira barbata

Published:2017-09 Issue: Volume:107 Page:620-629
ISSN:0278-6915
Container-title:Food and Chemical Toxicology
language:en
Short-container-title:Food and Chemical Toxicology

Author:

Sellimi Sabrine,Ksouda Ghada,Benslima Abdelkarim,Nasri Rim,Rinaudo Marguerite,Nasri Moncef,Hajji Mohamed

Funder

Ministry of Higher Education and Scientific Research, Tunisia

Publisher

Elsevier BV

Subject

Toxicology,General Medicine,Food Science

Reference50 articles.

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