Browse Dept. of Food Science and Human Nutrition by Subject "oxidative stability in meat"
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The antioxidant activity of the extract of Pangium edule Reinw. (Keluak) seed in cooked ground turkey (2012-09-18)The effect of Keluak (Pangium edule Reinw.) seed extracts (K; 200 and 400 ppm) along with synthetic antioxidant (BHT, 200ppm) on the oxidative stability of cooked ground turkey stored at 2˚C for 7 days for the first study ...