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International Journal of Food Properties Volume 20, 2017 - Issue 11
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Antioxidant proteins and peptides to enhance the oxidative stability of meat and meat products: A comprehensive review

Muhammad SohaibDepartment of Food Science and Human Nutrition, University of Veterinary and Animal Sciences, Lahore, PakistanCorrespondence[email protected] [email protected]
,
Faqir Muhammad AnjumInstitute of Home and Food Sciences, Government College University, Faisalabad, Pakistan
,
Amna SaharNational Institute of Food Science and Technology, University of Agriculture, Faisalabad, Pakistan
,
Muhammad Sajid ArshadInstitute of Home and Food Sciences, Government College University, Faisalabad, Pakistan
,
Ubaid Ur RahmanNational Institute of Food Science and Technology, University of Agriculture, Faisalabad, Pakistan
,
Ali ImranInstitute of Home and Food Sciences, Government College University, Faisalabad, Pakistan
&
Shahzad HussainDepartment of Food Science and Nutrition, College of Food and Agricultural Sciences, King Saud University, Riyadh, Saudi Arabia
 show all
Pages 2581-2593 | Received 05 Jul 2016, Accepted 05 Oct 2016, Published online: 02 Mar 2017

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