Effect of apple polyphenol on oxidative stability of sliced cooked cured beef and pork hams during chilled storage

Journal of Muscle Foods

Volumn 21, Issue 4, 2010, Pages 722-737

  Sun, W Q ^a,b   Zhang, Y J ^a,c   Zhou, G H ^a   Xu, X L ^a   Peng, Z Q ^a  

^a NANJING AGRICULTURAL UNIVERSITY   (China)

^b YANGTZE UNIVERSITY   (China)

^c NANYANG NORMAL UNIVERSITY   (China)

Author keywords

[No Author keywords available]

Indexed keywords

APPLE POLYPHENOL; CARBONYL GROUPS; CHILLED STORAGE; LIPID OXIDATION; OXIDATIVE STABILITY; PORK HAM; PROTEIN OXIDATION; VITAMIN C;

CURING; FRUITS; OXIDATION;

MEATS;

MALUS X DOMESTICA;

EID: 78649624651     PISSN: 10460756     EISSN: 17454573     Source Type: Journal    
DOI: 10.1111/j.1745-4573.2010.00215.x     Document Type: Article

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