Effects of pectin and tomato paste as a natural antioxidant on inhibition of lipid oxidation and production of functional chicken breast sausage
Author:
Affiliation:
1. Islamic Azad University, Iran
Publisher
FapUNIFESP (SciELO)
Subject
Food Science,Biotechnology
Link
http://www.scielo.br/pdf/cta/v40s2/0101-2061-cta-fst26419.pdf
Reference44 articles.
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3. Effects of lycopene and tomato paste on oxidative stability and fatty acid composition of fresh belly meat in finishing pigs;An B. K.;Italian Journal of Animal Science,2019
4. Official Method of Analysis,2002
5. Official Method of Analysis,2005
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