EJPAU 2004. Serdaroğlu M. , Yıldız-Turp G. THE EFFECTS OF ASCORBIC ACID, ROSEMARY EXTRACT AND <FONT FACE="Symbol">a</FONT>-TOCOPHEROL / ASCORBIC ACID ON SOME QUALITY CHARACTERISTICS OF FROZEN CHICKEN PATTIES

Electronic Journal of Polish Agricultural Universities (EJPAU) founded by all Polish Agriculture Universities presents original papers and review articles relevant to all aspects of agricultural sciences. It is target for persons working both in science and industry,regulatory agencies or teaching in agricultural sector. Covered by IFIS Publishing (Food Science and Technology Abstracts), ELSEVIER Science - Food Science and Technology Program, CAS USA (Chemical Abstracts), CABI Publishing UK and ALPSP (Association of Learned and Professional Society Publisher - full membership). Presented in the Master List of Thomson ISI.

2004
Volume 7/issue1/volume7
Issue 1

Topic:

Food Science and Technology

ELECTRONIC
JOURNAL OF
POLISH
AGRICULTURAL
UNIVERSITIES

Serdaroğlu M. , Yıldız-Turp G. 2004. THE EFFECTS OF ASCORBIC ACID, ROSEMARY EXTRACT AND a-TOCOPHEROL / ASCORBIC ACID ON SOME QUALITY CHARACTERISTICS OF FROZEN CHICKEN PATTIES, EJPAU 7/issue1/volume7(1), #01.
Available Online: http://www.ejpau.media.pl/volume7/issue1/volume7/issue1/food/art-01.html

THE EFFECTS OF ASCORBIC ACID, ROSEMARY EXTRACT AND a-TOCOPHEROL / ASCORBIC ACID ON SOME QUALITY CHARACTERISTICS OF FROZEN CHICKEN PATTIES

Meltem Serdaroğlu, Gülen Yıldız-Turp

ABSTRACT

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Key words: Rosemary, chicken patty, ascorbic acid, a-tocopherol, oxidation. Error: articles/volume7/issue1/volume7/issue1/food/art-01.html is not uploaded to the server