Open AccessCollaborative effect of fat reduction and α-tocopherol incorporation on oxidative stability in beef sausages
Author(s) -
Berker Nacak,
Hülya Serpil Kavuşan,
Burcu SARI GENÇAĞ,
Hilal Can,
Fatma Serdaroğlu
Publication year - 2019
Publication title -
iop conference series. earth and environmental science
Language(s) - English
Resource type - Journals
eISSN - 1755-1307
pISSN - 1755-1315
DOI - 10.1088/1755-1315/333/1/012084
Subject(s) - chemistry , food science , tocopherol , thiobarbituric acid , lipid oxidation , taste , tbars , lipid peroxidation , peroxide , peroxide value , antioxidant , biochemistry , vitamin e , organic chemistry