Carotene contents of processed meats blended with palm fats

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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...

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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:	RA0421 Public health. Hygiene. Preventive Medicine TP368-456 Food processing and manufacture
Online Access:	http://eprints.usm.my/32974/ http://eprints.usm.my/32974/1/Rosli-AFJ-13%284%29-201-210-2004_MUHA.pdf

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