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The effect of salt, extract of kinnow and pomegranate fruit by-products on colour and oxidative stability of raw chicken patties during refrigerated storage
Use of extracts of kinnow and pomegranate by-products as source of natural antioxidant in salted chicken patties during refrigerated storage was evaluated. Five treatments viz., I. Control (meat), II.MS (meat + 2%salt), III. KRP (meat + 2% salt + 2% kinnow-rind-powder extract), IV. PRP (meat + 2% sa...
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| 主要な著者: | , , |
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| フォーマット: | Artigo |
| 言語: | Inglês |
| 出版事項: |
Springer-Verlag
2011
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| 主題: | |
| オンライン･アクセス: | https://ncbi.nlm.nih.gov/pmc/articles/PMC3551184/ https://ncbi.nlm.nih.gov/pubmed/23572773 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-011-0256-9 |
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