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...
Saved in:
| Main Authors: | , , |
|---|---|
| 格式: | Article |
| 語言: | English |
| 出版: |
2017
|
| 主題: | |
| 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!
|