Olive Leaf Water Extract Protects Chicken Breast Sausages Against Quality Deterioration Induced by Frozen Storage
Author:
Affiliation:
1. Department of Animal Science, Faculty of Agriculture, State University of Gorontalo
2. Department of Applied Biological Science, Faculty of Agriculture, Kagawa University
Publisher
Japan Poultry Science Association
Subject
Animal Science and Zoology
Link
https://www.jstage.jst.go.jp/article/jpsa/58/3/58_0200032/_pdf
Reference40 articles.
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3. Bligh EG and Dyer WJ. A rapid method of total lipid extraction and purification. Canadian Journalof Biochemistry and Physiology, 37: 911-917. 1959.
4. Boss A, Bishop KS, Marlow G, Barnett MPG and Ferguson LR. Evidence to support the anti-cancer effect of olive leaf extract and future directions. Nutrients, 8: 1-22. 2016.
5. Chinprahast N, Akarapon S and Homjabok T. Use of rosemary (Rosmarinus Officinalis L.) leaf for improving oxidative stability of microwave-precooked traditional thai pork patty and its frozen storage trial. International Journal of Food Science and Technology, 47: 2165-2174. 2012.
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