Sodium chloride or heme protein induced lipid oxidation in raw, minced chicken meat and beef
نویسندگان
چکیده
منابع مشابه
Sodium Chloride or Heme Protein Induced Lipid Oxidation in Raw, Minced Chicken Meat and Beef
Gheisari H.R., Møller J.K.S., Adamsen Ch.E., Skibsted L.H. (2010): Sodium chloride or heme protein induced lipid oxidation in raw, minced chicken meat and beef. Czech J. Food Sci., 28: 364–375. The objective of this study was to evaluate the effect of the salt (NaCl) level (0%, 1% and 6%) or the addition of metmyoglobin (MetMb) in the amount twice that in the natural muscle content on the oxida...
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ژورنال
عنوان ژورنال: Czech Journal of Food Sciences
سال: 2010
ISSN: 1212-1800,1805-9317
DOI: 10.17221/182/2009-cjfs