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Keywords: Tabak-Maaz
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Journal Articles
Journal:
Nutrition & Food Science
Nutrition & Food Science (2016) 46 (6): 844–856.
Published: 14 November 2016
... in fat-rich meat products, which are highly susceptible to lipid oxidation. Design/methodology/approach Tabak-Maaz, a fat-rich meat product, was used as a model system and treated with different concentrations of pomegranate rind extract (0.5, 1.0 and 1.5 per cent) and aerobically packaged within low...
