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Effects of Storage Time and Temperature on Lipid Oxidation and Protein Co-Oxidation of Low-Moisture Shredded Meat Products.
Wazir, Hazrati; Chay, Shyan Yea; Zarei, Mohammad; Hussin, Farah Salina; Mustapha, Nor Afizah; Wan Ibadullah, Wan Zunairah; Saari, Nazamid.
Afiliación
  • Wazir H; Department of Food Science, Faculty of Food Science and Technology, Universiti Putra Malaysia, Serdang 43400, Selangor, Malaysia. hazratiwazir@gmail.com.
  • Chay SY; Panel of Food Technology, Department of Technology and Natural Resources, Faculty of Applied Sciences and Technology, Universiti Tun Hussein Onn Malaysia, Pagoh Education Hub, KM 1, Jalan Panchor, Muar 84600, Johor, Malaysia. hazratiwazir@gmail.com.
  • Zarei M; Department of Food Science, Faculty of Food Science and Technology, Universiti Putra Malaysia, Serdang 43400, Selangor, Malaysia. da_charming_me@hotmail.com.
  • Hussin FS; Department of Food Science and Technology, School of Industrial Technology, Faculty of Applied Sciences, Universiti Teknologi MARA, Shah Alam 40450, Selangor, Malaysia. mzarei.mail@gmail.com.
  • Mustapha NA; Department of Food Science, Faculty of Food Science and Technology, Universiti Putra Malaysia, Serdang 43400, Selangor, Malaysia. farahsalina@unikl.edu.my.
  • Wan Ibadullah WZ; Department of Food Technology, Faculty of Food Science and Technology, Universiti Putra Malaysia, Serdang 43400, Selangor, Malaysia. nor_afizah@upm.edu.my.
  • Saari N; Department of Food Science, Faculty of Food Science and Technology, Universiti Putra Malaysia, Serdang 43400, Selangor, Malaysia. wanzunairah@upm.edu.my.
Antioxidants (Basel) ; 8(10)2019 Oct 16.
Article en En | MEDLINE | ID: mdl-31623062
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Texto completo: 1 Base de datos: MEDLINE Idioma: En Revista: Antioxidants (Basel) Año: 2019 Tipo del documento: Article País de afiliación: Malasia
Texto completo
Imprimir
XML
PubMed Links
Buscar en Google

Texto completo: 1 Base de datos: MEDLINE Idioma: En Revista: Antioxidants (Basel) Año: 2019 Tipo del documento: Article País de afiliación: Malasia