Effect of Electron Beam Irradiation and Storage at 5 °C on Thiobarbituric Acid Reactive Substances and Carbonyl Contents in Chicken Breast Meat Infused with Antioxidants and Selected Plant Extracts-Reference-Cited by-同舟云学术

Effect of Electron Beam Irradiation and Storage at 5 °C on Thiobarbituric Acid Reactive Substances and Carbonyl Contents in Chicken Breast Meat Infused with Antioxidants and Selected Plant Extracts

Published:2004-12-01 Issue:26 Volume:52 Page:8236-8241
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Rababah Taha¹,Hettiarachchy Navam¹,Horax Ronny¹,Eswaranandam Satchithanandam¹,Mauromoustakos Andronikos¹,Dickson James¹,Niebuhr Steven¹

Affiliation:

1. Department of Food Science and Agricultural Statistics Department, University of Arkansas, 2650 North Young Avenue, Fayetteville, Arkansas 72704, and Department of Microbiology, Iowa State University, Ames, Iowa 50011

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf049147q

Reference26 articles.

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