Open AccessSorghum Bran as an Antioxidant in Pre-Cooked Ground Pork and Poultry Products
Author(s) -
Crystal Waters,
R. K. Miller,
C. R. Kerth,
C.Z. Alvarado,
Joseph M. Awika,
William L. Rooney
Publication year - 2017
Publication title -
meat and muscle biology
Language(s) - English
Resource type - Journals
ISSN - 2575-985X
DOI - 10.22175/rmc2016.068
Subject(s) - butylated hydroxyanisole , food science , lipid oxidation , chemistry , tannin , bran , butylated hydroxytoluene , antioxidant , shelf life , sorghum , flavor , raw material , biology , biochemistry , agronomy , organic chemistry
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