The antioxidant effect of natural substances on lipids during irradiation of chicken legs

JAOCS, Journal of the American Oil Chemists' Society

Volumn 80, Issue 7, 2003, Pages 679-684

  Mahrour, A ^a   Caillet, S ^a   Nketsia Tabiri, J ^b   Lacroix, M ^a  

^a UNIVERSITÉ LAVAL   (Canada)

^b Ghana Atomic Energy Commission   (Ghana)

Author keywords

Antioxidants; Extracts from plant spices; Fatty acids; Irradiation; Poultry

Indexed keywords

ANTIOXIDANTS; COMPOSITION EFFECTS; FATTY ACIDS; FOOD PRESERVATION; IRRADIATION; ORGANIC ACIDS; QUALITY CONTROL; SOLVENT EXTRACTION;

ANTIOXIDANT EFFECT; CHICKEN LEGS; LINOLEIC ACIDS; MARINATION; PLANT EXTRACTS;

LIPIDS;

GALLUS GALLUS;

EID: 0041386210     PISSN: 0003021X     EISSN: None     Source Type: Journal    
DOI: 10.1007/s11746-003-0758-1     Document Type: Article

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