Effects of garlic powder and salt additions on fatty acids profile, oxidative status, antioxidant potential and sensory properties of raw and cooked rabbit meat burgers
Simone Mancini, Simona Mattioli, Roberta Nuvoloni, Francesca Pedonese, Alessandro Dal Bosco, Gisella Paci
Topics & Concepts
Food scienceAntioxidantGARLIC POWDERChemistrySalt (chemistry)Oxidative phosphorylationRaw meatRaw materialBiochemistryPhysical chemistryOrganic chemistryRabbits: Nutrition, Reproduction, HealthAnimal Nutrition and PhysiologyMeat and Animal Product Quality