@article{MAKHILLJFT2004237865,
    title = {The Effects of Ascorbic Acid, Rosemary Extract and -tocopherol/Ascorbic Acid on some Quality Characteristics of Chicken Patties Stored at 4?C for 7 Days},
    journal = {Journal of Food Technology},
    volume = {2},
    number = {3},
    pages = {153-157},
    year = {2004},
    issn = {1684-8462},
    doi = {jftech.2004.153.157},
    url = {https://makhillpublications.co/view-article.php?issn=1684-8462&doi=jftech.2004.153.157},
    author = {},
    keywords = {},
    abstract = {The effects of using ascorbic acid (AA), rosemary extract (RE) and -tocopherol/ ascorbic acid mixture (T/AA) on some quality characteristics of cooked chicken patties were evaluated. On 0th , 2nd , 5th and 7th days of storage at 4?C, TBA, non-heme iron content and colour parameters were measured and flavour evaluation was performed. RE treatment showed lower lipid oxidation than other treatments. Non-heme iron content indicated no differences during storage periods and among formulations. No significant differences were recorded for L*, b* and CH values in chicken patties. In all treatments a* values decreased during the storage except samples treated with AA. On 7th day RE treatment had the highest flavour scores.}
    }