Vitamin E contents of processed meats blended with palm oils
The vitamin E contents of beef burgers and chicken frankfurters blended with palm oil (PO) were determined. PO and red PO cooked beef burgers resulted in a significant (P � 0.05) loss of vitamin E from 427.5 to 178.0 mg/g and from 367.0 to 271.0 mg/g, respectively, after 6 months of storage. The...
Saved in:
| Main Authors: | , , , , |
|---|---|
| 格式: | Article |
| 语言: | English |
| 出版: |
Wiley
2006
|
| 主题: | |
| 在线阅读: | http://eprints.usm.my/32956/1/JFL-VitE13-06MUHA.pdf http://eprints.usm.my/32956/ http://onlinelibrary.wiley.com/doi/10.1111/j.1745-4522.2006.00044.x/epdf |
| 标签: |
添加标签
没有标签, 成为第一个标记此记录!
|