Lipid and color stability of the meat and sausages of broiler fed with calcium anacardate-Reference-Cited by-同舟云学术

Lipid and color stability of the meat and sausages of broiler fed with calcium anacardate

Author:

Abreu Virgínia Kelly G¹,Pereira Ana Lúcia F¹^ORCID,de Freitas Ednardo R²,Trevisan Maria Teresa S³,da Costa José Maria C⁴,Cruz Carlos Eduardo B²

Affiliation:

1. Food Engineering Course; Federal University of Maranhão, Social Science, Health, and Technology Center, Universidade Avenue; Imperatriz Brazil

2. Department of Animal Science; Federal University of Ceará, Agricultural Sciences Center, Campus do Pici; Fortaleza Brazil

3. Department of Organic and Inorganic Chemistry; Federal University of Ceará, Agricultural Sciences Center, Campus do Pici; Fortaleza Brazil

4. Department of Food Technology; Federal University of Ceará, Agricultural Sciences Center, Campus do Pici; Fortaleza Brazil

Publisher

Wiley

Subject

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

Link

Reference34 articles.

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