Carotene contents of processed meats blended with palm fats

(beef burgers and chicken frankfurters) blended with palm fats was studied. Alpha-carotene and β-carotene decreased significantly (P<0.05) by 62-66% and 72-80% respectively in beef burgers where the fats were substituted with red palm fat (RPF35) and a mixture of red palm fat and palm fat (FB) wh...

Full description

Saved in:
Bibliographic Details
Main Authors: Wan Rosli, W. I., Babji, A.S., Aminah, A., Foo, S. P., Abd Malik, O.
Format: Article
Language:English
Published: Faculty of Food Science and Technology, Universiti Putra Malaysia 2004
Subjects:
Online Access:http://eprints.usm.my/32974/1/Rosli-AFJ-13%284%29-201-210-2004_MUHA.pdf
http://eprints.usm.my/32974/
http://www.ifrj.upm.edu.my
Tags: Add Tag
No Tags, Be the first to tag this record!
Institution: Universiti Sains Malaysia
Language: English