ANTIOXIDANT PROPERTIES OF ROSEMARY OLEORESIN IN TURKEY SAUSAGE

被引：93

作者：

BARBUT, S ^{[1
]}

JOSEPHSON, DB ^{[1
]}

MAURER, AJ ^{[1
]}

机构：

[1] UNIV WISCONSIN,DEPT FOOD SCI,MADISON,WI 53706

来源：

JOURNAL OF FOOD SCIENCE | 1985年 / 50卷 / 05期

关键词：

D O I：

10.1111/j.1365-2621.1985.tb10476.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：1356 / &

共 34 条

[1]

[Anonymous], 1970, OFFICIAL METHODS ANA

[2]

Badings H. T., 1970, Nederlandsch Melk- en Zuiveltijdschrift, V24, P147

[3] TOXICOLOGY AND BIOCHEMISTRY OF BUTYLATED HYDROXYANISOLE AND BUTYLATED HYDROXYTOLUENE [J].

BRANEN, AL .

JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY, 1975, 52 (02) :59-63

[4]

CHAN HW, 1978, J AM OIL CHEM SOC, V53, P572

[5] NATURAL ANTIOXIDANTS FROM ROSEMARY AND SAGE [J].

CHANG, SS ;

OSTRICMATIJASEVIC, B ;

HSIEH, OAL ;

HUANG, CL .

JOURNAL OF FOOD SCIENCE, 1977, 42 (04) :1102-1106

[6] POULTRY PRODUCT QUALITY - CARBONYL COMPOSITION AND ORGANOLEPTIC EVALUATION OF MECHANICALLY DEBONED POULTRY MEAT [J].

DIMICK, PS ;

GRUNDEN, LP ;

MACNEIL, JH .

JOURNAL OF FOOD SCIENCE, 1972, 37 (04) :544-&

[7] PHOTOSENSITIZED OXIDATION OF METHYL LINOLEATE - SECONDARY AND VOLATILE THERMAL-DECOMPOSITION PRODUCTS [J].

FRANKEL, EN ;

NEFF, WE ;

SELKE, E ;

WEISLEDER, D .

LIPIDS, 1982, 17 (01) :11-18

[8]

Froning G. W., 1981, Advances in Food Research, V27, P110

[9] IMPROVING QUALITY OF MECHANICALLY DEBONED FOWL MEAT BY CENTRIFUGATION [J].

FRONING, GW ;

JOHNSON, F .

JOURNAL OF FOOD SCIENCE, 1973, 38 (02) :279-281

[10]

FRONING GW, 1971, J FOOD SCI, V36, P974

← 1 2 3 4 →