Vitamin E contents of processed meats blended with palm oils

The vitamin E contents of beef burgers and chicken frankfurters blended with palm oil (PO) were determined. PO and red PO cooked beef burgers resulted in a significant (P � 0.05) loss of vitamin E from 427.5 to 178.0 mg/g and from 367.0 to 271.0 mg/g, respectively, after 6 months of storage. The...

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Bibliographic Details
Main Authors: Wan Rosli, W. I., Babji, A.S., Aminah, A., Foo, S. P., Abd Malik, O.
Format: Article
Language:English
Published: Wiley 2006
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Online Access:http://eprints.usm.my/32956/1/JFL-VitE13-06MUHA.pdf
http://eprints.usm.my/32956/
http://onlinelibrary.wiley.com/doi/10.1111/j.1745-4522.2006.00044.x/epdf
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