The effect of salt, extract of kinnow and pomegranate fruit by-products on colour and oxidative stability of raw chicken patties during refrigerated storage

Journal of Food Science and Technology

Volumn 48, Issue 4, 2011, Pages 472-477

  Devatkal, Suresh K ^a   Narsaiah, K ^a   Borah, Anjan ^a  

^a CENTRAL INSTITUTE OF POST HARVEST ENGINEERING AND TECHNOLOGY   (India)

Author keywords

Chicken patties; Kinnow; Meat colour; Natural antioxidants; Pomegranate; TBARS

Indexed keywords

CHICKEN PATTIES; KINNOW; NATURAL ANTIOXIDANTS; POMEGRANATE; TBARS;

ANIMALS; FRUITS; PHENOLS;

MEATS;

LYTHRACEAE;

EID: 79958865843     PISSN: 00221155     EISSN: 09758402     Source Type: Journal    
DOI: 10.1007/s13197-011-0256-9     Document Type: Article

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