Effect of Natural Antioxidants on Oxidative Stability of Cooked, Refrigerated Beef and Pork-Reference-Cited by-同舟云学术

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Effect of Natural Antioxidants on Oxidative Stability of Cooked, Refrigerated Beef and Pork

Published:2007-05 Issue:4 Volume:72 Page:S282-S288
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:J Food Science

Author:

Rojas M.C.,Brewer M.S

Publisher

Wiley

Subject

Food Science

Reference38 articles.

1. Antioxidant Properties of Natural Plant Extracts Containing Polyphenolic Compounds in Cooked Ground Beef

2. Effects of plant extracts on microbial growth, color change, and lipid oxidation in cooked beef

3. JC Allen, and RJ Hamilton . 1994 . Rancidity in foods . Glasgow, U.K.: Blackie Academic Professional, 191 -202 .

4. Sensory and chemical analysis of cooked porcine meat patties in relation to warmed-over flavour and pre-slaughter stress

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