Beruflich Dokumente
Kultur Dokumente
AbouZid, S., Elshahaat, A., Ali, S., & Choudhary, M.I. (2008) Antioxidant
activity of wild plants collected in Beni-Sueif governorate, Upper Egypt.
Drug Discoveries & Therapeutics, 2, 286-288.
Erickson, M.C. (2002). Lipid oxidation of muscle foods. In C.C. Akoh, &
D.B. Min (Eds.), Food lipids: Chemistry, nutrition, and biotechnology, (pp.
365-411). New York: Marcel, Dekker.
Feiner, G. (2006b). The protein content and fat content of meat. Meat
products handbook: Practical science and technology. Cambridge:
Woodhead Publishing Limited, CRC Press, (Chapter 1).
Ferreira, F.M., Dinis, L.T., Azedo, P., Galhano, C.C.I., Simes, A., Cardoso,
S.M., et al. (2012). Antioxidant capacity and toxicological evaluation of
Pterospartum tridentatum flower extracs. CyTA- Journal of Food, 10, 92-
102.
Gill, A.O., & Gill, C.O. (2010). Packaging and the shelf life of fresh red and
poultry meats. In G.L. Robertson (Ed.), Food packaging and shelf life, A
practical Guide (pp. 259-277). Florida: Taylor and Francis Group, LLC.
Morrissey, P.A., & Kerry, J.P. (2004). Lipid oxidation and the shelf-life of
muscle foods. In R. Steele. (Ed.), Understanding and measuring the
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shelf-life of food. (pp. 357-395). Cambridge: Woodhead Publishing
Limited.
Shah, A.M., Don Bosco, S.J., Mir, S.A. (2014). Plant extracts as natural
antioxidants in meat and meat products. Meat Science, 98, 21-33.