Effect of antioxidants on stabilization of meat products fortified with n - 3 fatty acids

Meat Science

Volumn 72, Issue 1, 2006, Pages 18-24

  Lee, S ^a   Faustman, C ^a   Djordjevic, D ^b   Faraji, H ^c   Decker, E A ^b  

^a UNIVERSITY OF CONNECTICUT   (United States)

^b UNIVERSITY OF MASSACHUSETTS   (United States)

^c Solae Company   (United States)

Author keywords

Antioxidant combination; Fortification; Lipid oxidation; Meat color; n 3 PUFAs

Indexed keywords

ALGAE; ROSMARINUS OFFICINALIS;

EID: 27144539882     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2005.05.022     Document Type: Article

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