Anti-oxidant activity of added tea catechins on lipid oxidation of raw minced red meat, poultry and fish muscle

International Journal of Food Science and Technology

Volumn 36, Issue 6, 2001, Pages 685-692

  Tang, Shuze ^a   Sheehan, David ^a   Buckley, D Joe ^a   Morrissey, Patrick A ^a   Kerry, Joe P ^a  

^a UNIVERSITY COLLEGE CORK   (Ireland)

Author keywords

Anti oxidant; Fish; Lipid oxidation; Poultry; Red meat; Tea catechins

Indexed keywords

ANAS SP.; GALLUS GALLUS; MERLANGIUS MERLANGUS; STRUTHIO CAMELUS;

EID: 0035648927     PISSN: 09505423     EISSN: None     Source Type: Journal    
DOI: 10.1046/j.1365-2621.2001.00497.x     Document Type: Article

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