Assessment of the antioxidative potential of dietary supplementation with α-tocopherol in low-nitrite salami-type sausages

Meat Science

Volumn 72, Issue 2, 2006, Pages 270-279

  Sammet, K ^a   Duehlmeier, R ^a   Sallmann, H P ^a   Von Canstein, C ^a   Von Mueffling, T ^a   Nowak, B ^a  

^a UNIVERSITY OF VETERINARY MEDICINE HANNOVER   (Germany)

Author keywords

Tocopherol; Lipid peroxidation; Nitrite reduction; Salami type sausage

Indexed keywords

SUS SCROFA;

EID: 27644473322     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2005.07.014     Document Type: Article

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