Sensory quality of marinated frozen stored chicken thighs as affected by dietary fish fat and vitamin E

International Journal of Food Science and Technology

Volumn 37, Issue 1, 2002, Pages 29-39

  Mielnik, Maria B ^a   Herstad, Olav ^b   Lea, Per ^a   Nordal, John ^c   Nilsson, Astrid ^a  

^a NORWEGIAN FOOD RESEARCH INSTITUTE   (Norway)

^b NORWEGIAN UNIVERSITY OF LIFE SCIENCES   (Norway)

^c Prior Norge   (Norway)

Author keywords

Anti oxidants; Fish meal; Fish silage; Poultry; Rancidity

Indexed keywords

RANCIDITY PROCESSES;

FREEZING; MEATS; NUTRITION; SENSORY PERCEPTION; VITAMINS;

FOOD PROCESSING;

GALLUS GALLUS;

EID: 0037967518     PISSN: 09505423     EISSN: None     Source Type: Journal    
DOI: 10.1046/j.1365-2621.2002.00531.x     Document Type: Article

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