The effects of butylated hydroxyanisole, ascorbic acid, and α-tocopherol on some quality characteristics of mechanically deboned chicken patty during freeze storage

Czech Journal of Food Sciences

Volumn 28, Issue 2, 2010, Pages 150-160

  Ozer, Ozgul ^a   Sariçoban, Cemalettin ^a  

^a SELCUK UNIVERSITY   (Turkey)

Author keywords

Antioxidant; Ascorbic acid; Haem iron; Mechanically deboned chicken meat; Metmyoglobin; Patty; Tocopherol

Indexed keywords

EID: 77952698613     PISSN: 12121800     EISSN: None     Source Type: Journal    
DOI: 10.17221/160/2009-cjfs     Document Type: Article

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