Effect of addition of phosvitin and high pressure processing on microbiological quality and lipid and protein oxidation of minced chicken leg meat

Korean Journal for Food Science of Animal Resources

Volumn 32, Issue 2, 2012, Pages 212-219

  Jung, Samooel ^a   Kang, Mingu ^a   Kim, Il Suk ^b   Nam, Ki Chang ^c   Ahn, Dong Uk ^d,e   Jo, Cheorun ^a  

^a Chungnam National University   (South Korea)

^b Gyeongsang National University   (South Korea)

^c Sunchon National University   (South Korea)

^d Seoul National University   (South Korea)

^e IOWA STATE UNIVERSITY   (United States)

Author keywords

High pressure; Lipid oxidation; Minced chicken leg meat; Phosvitin; Protein oxidation

Indexed keywords

EID: 84877322951     PISSN: 12258563     EISSN: None     Source Type: Journal    
DOI: 10.5851/kosfa.2012.32.2.212     Document Type: Article

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