Oxidative stability of fermented goat meat sausage with different levels of natural antioxidant.
about
Antioxidant effect of apple phenolic on lipid peroxidation in Chinese-style sausage.Oxidation Stability of Pig Liver Pâté with Increasing Levels of Natural Antioxidants (Grape and Tea).Composition and Fatty Acid Profile of Goat Meat Sausages with Added Rice BranBeneficial Effects of Traditional Seasonings on Quality Characteristics of Fermented Sausages.Effects of different spices used in production of fermented sausages on growth of and curvacin A production by Lactobacillus curvatus LTH 1174.Lipolytic Changes in Fermented Sausages Produced with Turkey Meat: Effects of Starter Culture and Heat Treatment.Cholesterol-lowering and lipid oxidation reduction potentials of traditional seasonings in Salchichon dry-fermented sausages.Enhanced Antioxidant Activity of Mugwort Herb and Vitamin C in Combination on Shelf-life of Chicken NuggetsEffect of Addition of Natural Antioxidants on the Shelf-Life of "Chorizo", a Spanish Dry-Cured Sausage.Effect of vacuum packaging and pomegranate peel extract on quality aspects of ground goat meat and nuggetsEffect of Rice Bran and Wheat Fibers on Microbiological and Physicochemical Properties of Fermented Sausages during Ripening and Storage.
P2860
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P2860
Oxidative stability of fermented goat meat sausage with different levels of natural antioxidant.
description
2003 nî lūn-bûn
@nan
2003年の論文
@ja
2003年論文
@yue
2003年論文
@zh-hant
2003年論文
@zh-hk
2003年論文
@zh-mo
2003年論文
@zh-tw
2003年论文
@wuu
2003年论文
@zh
2003年论文
@zh-cn
name
Oxidative stability of ferment ...... levels of natural antioxidant.
@en
Oxidative stability of ferment ...... levels of natural antioxidant.
@nl
type
label
Oxidative stability of ferment ...... levels of natural antioxidant.
@en
Oxidative stability of ferment ...... levels of natural antioxidant.
@nl
prefLabel
Oxidative stability of ferment ...... levels of natural antioxidant.
@en
Oxidative stability of ferment ...... levels of natural antioxidant.
@nl
P2093
P1433
P1476
Oxidative stability of ferment ...... levels of natural antioxidant.
@en
P2093
Frederico José Beserra
Lireny Aparecida Guaraldo Gonçalves
Maria Aparecida Azevedo Pereira da Silva
Renata Tieko Nassu
P577
2003-01-01T00:00:00Z