Valorization of functional properties of extract and powder of olive leaves in raw and cooked minced beef meat-Reference-Cited by-同舟云学术

Valorization of functional properties of extract and powder of olive leaves in raw and cooked minced beef meat

Published:2017-01-19 Issue:10 Volume:97 Page:3195-3203
ISSN:0022-5142
Container-title:Journal of the Science of Food and Agriculture
language:en
Short-container-title:J. Sci. Food Agric

Author:

Aouidi Fathia¹,Okba Aicha¹,Hamdi Moktar¹

Affiliation:

1. Laboratory of Microbial Ecology and Technology, Department of Biological and Chemical Engineering; National Institute of Applied Sciences and Technology (INSAT); Centre Urbain Nord, 2 Boulevard de la Terre, BP 676 University of Carthage 1080 Tunis Tunisia

Funder

Tunisian Ministry of Scientific Research, Technology and Competences Development

Publisher

Wiley

Subject

Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology

Reference45 articles.

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5. Effect of Ganoderma lucidum (Reishi mushroom) or Olea europaea (olive) leaves on oxidative stability of rabbit meat fortified with n-3 fatty acids;Trebušak;Meat Sci,2014

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