Enhancing colour and oxidative stabilities of...

Food and Chemical Toxicology 2017 / 4

Enhancing colour and oxidative stabilities of reduced-nitrite turkey meat sausages during refrigerated storage using fucoxanthin purified from the Tunisian seaweed Cystoseira barbata

Sellimi, Sabrine, Ksouda, Ghada, Benslima, Abdelkarim, Nasri, Rim, Rinaudo, Marguerite, Nasri, Moncef, Hajji, Mohamed
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Language:
english
Journal:
Food and Chemical Toxicology
DOI:
10.1016/j.fct.2017.04.001
Date:
April, 2017
File:
PDF, 1.13 MB
english, 2017
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