Food and Nutrition Sciences

Vol.4 No.8A(2013), Paper ID 35324, 5 pages

DOI:10.4236/fns.2013.48A027

 

Lipid Oxidation in Mechanically Deboned Chicken Meat: Effect of the Addition of Different Agents

 

Juliana Bigolin, Cleusa Inês Weber, Alexandre da Trindade Alfaro

 

Department of Food Technology, Federal Technological University of Paraná (UTFPR), Francisco Beltr?o, Brazil
Department of Food Technology, Federal Technological University of Paraná (UTFPR), Francisco Beltr?o, Brazil
Department of Food Technology, Federal Technological University of Paraná (UTFPR), Francisco Beltr?o, Brazil

 

Copyright © 2013 Juliana Bigolin, Cleusa Inês Weber, Alexandre da Trindade Alfaro et al. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

 

How to Cite this Article


J. Bigolin, C. Weber and A. Alfaro, "Lipid Oxidation in Mechanically Deboned Chicken Meat: Effect of the Addition of Different Agents," Food and Nutrition Sciences, Vol. 4 No. 8A, 2013, pp. 219-223. doi: 10.4236/fns.2013.48A027.

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