CASCA DA BATATA INGLESA(Solanum tuberosum)NA PROTEÇÃO ANTIOXIDANTE DA CARNE DE FRANGO

CASCA DA BATATA INGLESA(Solanum tuberosum)NA PROTEÇÃO ANTIOXIDANTE DA CARNE DE FRANGO

The occurrence of lipid oxidation is considerade as one of the main factors that affect the quality of meat and chicken products. This process leads to sensorial changes, to lost of nutritional value, appearance of toxic compounds and the development of free radicaIs that are associated with a varie...

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Bibliographic Details
Main Author: Souza, Marta Alessandra de Avila
Other Authors: Terra, Nelcindo Nascimento
Format: Others
Language:Portuguese
Published: Universidade Federal de Santa Maria 2006
Subjects:
Casca de batata
Oxidação lipídica
Carne de frango
Potato peel
Lipid oxidation
Chicken meat
CNPQ::CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOS
Online Access:http://repositorio.ufsm.br/handle/1/5646

Internet

http://repositorio.ufsm.br/handle/1/5646

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