NATURAL ANTIOXIDANTS FOR MEAT PRODUCTS11Supported in part by the National Fibers and Food Protein Commission of Texas, Dallas, TX. Technical Article No. 21775, Texas Agricultural Experiment Station.
- 1 January 1987
- book chapter
- Published by Elsevier
Abstract
No abstract availableThis publication has 43 references indexed in Scilit:
- Antioxidant Properties of Rosemary Oleoresin in Turkey SausageJournal of Food Science, 1985
- Effects of salt and some antioxidants upon the TBA numbers of meatFood Chemistry, 1984
- Role of Flavonoids in the Production of Color in Biscuits Prepared with Wheat and Cottonseed FloursJournal of Food Science, 1981
- INHIBITION OF WARMED-OVER FLAVOR IN RETORTED TURKEY BY ANTIOXIDANTS FORMED DURING PROCESSINGJournal of Food Processing and Preservation, 1977
- ANTIOXIDANT EFFECT OF SPICES, HERBS AND PROTEIN HYDROLYZATES IN FREEZE-DRIED MODEL SYSTEMS: SYNERGISTIC ACTION WITH SYNTHETIC PHENOLIC ANTIOXIDANTSJournal of Food Processing and Preservation, 1977
- Effect of lipid antioxidants on the stability of meat during storageJournal of Agricultural and Food Chemistry, 1975
- Antioxidants in oats : Glyceryl esters of caffeic and ferulic acidsJournal of the Science of Food and Agriculture, 1968
- Antioxidants in oats: Mono‐esters of caffeic and ferulic acidsJournal of the Science of Food and Agriculture, 1967
- Antioxidants in oats: Esters of phenolic acidsJournal of the Science of Food and Agriculture, 1963
- EFFECT OF ADDITION OF ANTIOXIDANTS TO FROZEN GROUND BEEFJournal of Food Science, 1960