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Efficacy of pink guava pulp as an antioxidant in raw pork emulsion
Lipid oxidation-induced quality problems can be minimized with the use of natural antioxidants. The antioxidant potential of pink guava pulp (PGP) was evaluated at different levels (0%; C, 5.0%; T-1, 7.5%; T-2 and 10.0%; T-3) in the raw pork emulsion during refrigerated storage of 9 days under aerob...
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| Autori principali: | , , , |
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| Natura: | Artigo |
| Lingua: | Inglês |
| Pubblicazione: |
Springer India
2012
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| Soggetti: | |
| Accesso online: | https://ncbi.nlm.nih.gov/pmc/articles/PMC4108675/ https://ncbi.nlm.nih.gov/pubmed/25114339 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-012-0668-1 |
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