Food and Nutrition Sciences

Food and Nutrition Sciences

ISSN Print: 2157-944X
ISSN Online: 2157-9458
www.scirp.org/journal/fns
E-mail: fns@scirp.org
"Lipid Oxidation in Mechanically Deboned Chicken Meat: Effect of the Addition of Different Agents"
written by Juliana Bigolin, Cleusa Inês Weber, Alexandre da Trindade Alfaro,
published by Food and Nutrition Sciences, Vol.4 No.8A, 2013
has been cited by the following article(s):
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[1] ИССЛЕДОВАНИЕ ОКИСЛИТЕЛЬНОЙ СТАБИЛЬНОСТИ ЖИВОТНЫХ ЖИРОВ В РАЗНЫХ ТЕХНОЛОГИЧЕСКИХ УСЛОВИЯХ
2020
[2] Effect of intramuscolar vitamin E injection on performance, meat quality and food safety of Cobb 500 broiler chickens reared under tropical climatic conditions
2019
[3] Mekanik ayrılmış kanatlı eti: özellikleri, güncel kullanım alanları ve ilgili mevzuat
2019
[4] VETERİNER HEKİMLER DERNEĞİ DERGİSİ
2019
[5] PHOSPHORUS SOLUBILIZING ABILITY OF ANTAGONISTIC FUNGI ON rigidoporus microporus ISOLATED FROM SRI LANKAN RUBBER GROWING LANDS
2018
[6] Lipid peroxidation process in meat and meat products: A comparison study of malondialdehyde determination between modified 2-thiobarbituric acid spectrophotometric method and reverse-phase high-performance liquid chromatography
Molecules, 2017
[7] Active compound diffusivity of particle size reduced S. aromaticum and C. cassia fused starch edible films and the shelf life of mutton (Capra aegagrus hircus) meat
Meat Science, 2017
[8] Determination of calcium content in mechanically separated meat
IOP Conference Series: Earth and Environmental Science, 2017
[9] Lipid Peroxidation Process in Meat and Meat Products: A Comparison Study of Malondialdehyde Determination between Modified 2-Thiobarbituric Acid …
Molecules, 2017
[10] Effects of rearing system and vitamin E on the performance and meat quality of Kabir broiler chickens. Biochemical parameters in the blood and meat quality of white …
2017
[11] Effect of spice incorporated starch edible film wrapping on shelf life of white shrimps stored at different temperature conditions
Journal of the Science of Food and Agriculture, 2016
[12] Effect of spice‐incorporated starch edible film wrapping on shelf life of white shrimps stored at different temperatures
Journal of the Science of Food and Agriculture, 2016
[13] Development of predictive preservative model for shelf life parameters of beef using response surface methodology
LWT-Food Science and Technology, 2016
[14] Impact of S. aromaticum and C. cassia Incorporated Edible Films on Shelf Life of Seer Fish (Scomberomorus guttatus) Stored at Different Temperature Conditions
Journal of food processing and preservation, 2016
[15] Effect of Sous-Vide Cooking on Bacteriological and Organoleptical Characteristics of Mechanically Separated Meat in Chicken Burger.
2015
[16] Influence of multiple injections of vitamin E on quality traits and oxydative stability of lamb meat
2015
[17] Effect of annatto powder and sodium erythorbate on lipid oxidation in pork loin during frozen storage
Food Research …, 2014
[18] ИСПОЛЬЗОВАНИЕ СВЕКЛОВИЧНЫХ ВОЛОКОН ДЛЯ ПРОИЗВОДСТВА ПОЛУФАБРИКАТОВ ИЗ МЯСА ПТИЦЫ
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