Résultats pour : "Péroxydation des lipides"
Nombre de documents : 2.
Application of fat-tailed sheep tail and backfat to develop novel warthog cabanossi with distinct sensory attributes.
Nyikadzino Mahachi Leo, Rudman Monlee, Arnaud Elodie, Muchenje Voster, Hoffman Louwrens Christian.
2020.
Foods, 9 (12):1822, 18 p.
![[img]](/style/images/fileicons/text.png)
Prévisualisation |
Effect of Moringa oleifera leaf powder on drying kinetics, physico-chemical properties, ferric reducing antioxidant power, α-tocopherol, β-carotene and lipid oxidation of dry pork sausages during processing and storage.
Mukumbo Felicitas, Descalzo Adriana Maria, Collignan Antoine, Hoffman Louwrens Christian, Servent Adrien, Muchenje Voster, Arnaud Elodie.
2020.
Journal of Food Processing and Preservation, 44 (1):e14300, 12 p.
