Lycopene from tomato products added minced meat: Effect on storage quality and colour

Food Research International

Volumn 38, Issue 8-9, 2005, Pages 925-929

  Osterlie M ^a   Lerfall, J ^a  

^a NORWEGIAN UNIVERSITY OF SCIENCE AND TECHNOLOGY   (Norway)

Author keywords

Lycopene; Meat farce; Natural antioxidant; Natural colour; Tomato products

Indexed keywords

AMINES; ANTIOXIDANTS; DECOMPOSITION; FOOD STORAGE; HEALTH CARE; MEATS; MEDICAL PROBLEMS; MICROBIOLOGY; MICROORGANISMS; PH EFFECTS; QUALITY CONTROL;

MEAT FARCE; NITRITES; STORAGE STABILITY; TOMATOES;

FOOD PROCESSING;

LYCOPERSICON ESCULENTUM;

EID: 23144448575     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2004.12.003     Document Type: Conference Paper

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