Citation to this article as recorded by 
|
Effects of Storage Time and Temperature on Lipid Oxidation and Protein Co-Oxidation of Low-Moisture Shredded Meat Products Antioxidants Vol. 8, Issue 10, 486, 2019 |
How to cite this article
Sukisman, Hari Purnomo, Djalal Rosyidi and Lilik Eka Radiati, 2014. Quality Properties, Antioxidant Capacity and Total Phenolic Content of Traditional Deep Fried Shredded Meat (Abon) of Palu, Central Sulawesi. American Journal of Food Technology, 9: 80-88.
DOI: 10.3923/ajft.2014.80.88
URL: https://scialert.net/abstract/?doi=ajft.2014.80.88
DOI: 10.3923/ajft.2014.80.88
URL: https://scialert.net/abstract/?doi=ajft.2014.80.88