Effect of particle size of persimmon by-product powders on their physicochemical properties and antioxidant activities in porcine patties
Author:
Affiliation:
1. Department of Animal Science; Chonnam National University; Gwangju 61186 Korea
Publisher
Wiley
Subject
General Chemical Engineering,Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/jfpe.12610/fullpdf
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3. Antioxidant activities of date pits in a model meat system;Amany;International Food Research Journal,2012
4. Nutritional evaluation of fruit and vegetable waste as feedstuff for diets of lactating Holstein cows;Angulo;Journal of Environment Management,2012
5. Preparation and characterization of crosslinked porous cellulose beads;Bai;Carbohydrates Polymers,2006
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