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Oxidative stability of smoked chicken sausage substituted with red palm mid fraction during chilled storage

The effects of rice bran and carboxymethyl cellulose (CMC) on the oxidative stability of smoked chicken sausages were determined. Lipid oxidation was analyzed at several different days of chilled storage (n=3, for all measurements). Thiobarbituric acid (TBA) values and peroxide value (PV) of smoked...

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書目詳細資料
Main Authors:	Alina A.R., Siti Mashitoh A., Babji A.S, Maznah I.,, Syamsul K.M.W., Muhyiddin Y.
格式:	Article
語言:	English
出版:	2017
主題:	Chicken Fat; Chicken Sausage; Oxidative Stability; Red Palm Mid Fraction
在線閱讀:	http://ddms.usim.edu.my:80/jspui/handle/123456789/15361
標簽:	添加標簽沒有標簽, 成為第一個標記此記錄!

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