Lipid Oxidation in Poultry Doner Kebab: Pro-oxidative and Anti-oxidative Factors-Reference-Cited by-同舟云学术

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Lipid Oxidation in Poultry Doner Kebab: Pro-oxidative and Anti-oxidative Factors

Published:2003-03 Issue:2 Volume:68 Page:686-689
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:J Food Science

Author:

Kilic B.,Richards M.P.

Publisher

Wiley

Subject

Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.2003.tb05732.x/fullpdf

Reference37 articles.

1. Dietary ?-Linolenic Acid and Mixed Tocopherols, and Packaging Influences on Lipid Stability in Broiler Chicken Breast and Leg Muscle

2. Comparison of Broiler Tissues for Oxidative Changes After Cooking and Refrigerated Storage

3. Lipid peroxidation in fish muscle microsomes in the frozen state

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