Effects of Protein Hydrolysate from Sheep Visceral on Oxidative Stability of Soybean Oil and Chicken Sausage-Reference-Cited by-同舟云学术

Effects of Protein Hydrolysate from Sheep Visceral on Oxidative Stability of Soybean Oil and Chicken Sausage

Published:2016-07-07 Issue:2 Volume:41 Page:e12875
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:Journal of Food Processing and Preservation

Author:

Meshginfar Nasim¹,Sadeghi Mahoonak Alireza¹,Ghorbani Mohammad¹,Aalami Mehran¹

Affiliation:

1. Department of Food Chemistry; Faculty of Food Science and Technology, Gorgan University of Agricultural Sciences and Natural Resources; Iran

Funder

Iran National Science Foundation

Publisher

Wiley

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/jfpp.12875/fullpdf

Reference34 articles.

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2. Food Lipids

3. Oxidative stability of smoked chicken sausage substituted with red palm mid fraction during chilled storage;Alina;World Appl. Sci. J.,2012

4. Utilization of meat industry by products: Protein hydrolysate from sheep visceral mass;Bhaskar;Bioresour. Technol.,2007

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