Impact of use of byproducts (chicken skin and abdominal fat) on the oxidation of chicken sausage stored under freezing-Reference-Cited by-同舟云学术

Impact of use of byproducts (chicken skin and abdominal fat) on the oxidation of chicken sausage stored under freezing

Published:2020-03-17 Issue:4 Volume:85 Page:1114-1124
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:Journal of Food Science

Author:

Lima Juliana L.¹,Assis Bianca B. T.¹,Arcanjo Narciza M. O.¹,Galvão Mercia de S.¹,Olegário Lary S.¹,Bezerra Taliana K. A.¹,Madruga Marta S.¹^ORCID

Affiliation:

1. Post‐Graduate Program in Food Science and Technology, Depart. of Food Engineering, Technology CentreFederal Univ. of Paraiba 58051‐900 João Pessoa Paraiba Brazil

Funder

Conselho Nacional de Desenvolvimento Científico e Tecnológico

Publisher

Wiley

Subject

Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/1750-3841.15068

Reference60 articles.

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2. ABPA. (2018).Associação Brasileira de Proteína Animal.Relatorio anual 2018. Retrieved fromhttp://abpa-br.com.br/storage/files/relatorio-anual-2018.pdf/

3. Comparative analysis of phenolic composition and antioxidant effect of seed coat extracts of four cowpea (Vigna unguiculata) varieties on broiler meat;Adeyemi K. D.;Iranian Journal of Applied Animal Science,2012

4. Bioactivities of wine components on marinated beef during aging

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