Effect of active packaging on low-sodium restructured chicken steaks.

Cestari, L A; Gaiotto, R C; Antigo, J L; Scapim, M R S; Madrona, G S; Yamashita, F; Pozza, M S S; Prado, I N

Cestari, L A; Gaiotto, R C; Antigo, J L; Scapim, M R S; Madrona, G S; Yamashita, F; Pozza, M S S; Prado, I N.

Afiliación

Cestari LA; Department of Food Engineer, State University of Maringa, UEM, Colombo Avenue, 5790, ZIP 87020-900 Maringa, PR Brazil.
Gaiotto RC; Department of Food Engineer, State University of Maringa, UEM, Colombo Avenue, 5790, ZIP 87020-900 Maringa, PR Brazil.
Antigo JL; Department of Food Engineer, State University of Maringa, UEM, Colombo Avenue, 5790, ZIP 87020-900 Maringa, PR Brazil.
Scapim MR; Department of Food Engineer, State University of Maringa, UEM, Colombo Avenue, 5790, ZIP 87020-900 Maringa, PR Brazil.
Madrona GS; Department of Food Engineer, State University of Maringa, UEM, Colombo Avenue, 5790, ZIP 87020-900 Maringa, PR Brazil.
Yamashita F; Department of Food Science and Technology, State University of Londrina, UEL, Highway Celso Garcia Cid Pr 445 Km 380, ZIP 86051-990 Londrina, PR Brazil.
Pozza MS; Department of Animal Science, State University of Parana West, UNIOESTE, Pernambuco street, 1777, ZIP 5960-000 Marechal Cândido Rondom, PR Brazil.
Prado IN; Department of Animal Science, State University of Maringa, UEM, Colombo Avenue, 5790, ZIP 87020-900 Maringa, PR Brazil.

J Food Sci Technol ; 52(6): 3376-82, 2015 Jun.

Article en En | MEDLINE | ID: mdl-26028718

Palabras clave

Chicken burger; Lipid oxidation; Low-sodium; Oregano oil; Preservation

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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Idioma: En Revista: J Food Sci Technol Año: 2015 Tipo del documento: Article Pais de publicación: India

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