Influence of apple pomace on the oxidation status, fatty acid content, colour stability and microbiological profile of baked meat products - Kęska, Paulina; Wójciak, Karolina; Stadnik, Joanna; Kluz, Maciej Ireneusz; Kačániová, Miroslava; Čmiková, Natália; Solska, Elżbieta; Mazurek, Katarzyna (International journal of food science & technology, 2024)
Keywords: apple peels; Apple pomace; Apples; Cold storage; coliform bacteria; color; dose response; fatty acid composition; Fatty acids; food science; freeze drying; Fruits; functional food; lipid oxidation; Lipids; Meat; meat product; Meat products; monounsaturated fatty acids; Oxidation; pulp; saturated fatty acids; Stability analysis