Mechanically deboned poultry meat hamburgers. 2: Protective and antioxidant effect of the carrot and spinach tissues during frozen storage [chicken - turkey - Veneto]

acido linoleico antiossidanti antioxidantes antioxidants antioxydant boning carne de pavo carne de pollo carne deshuesada carne di pollo carne di tacchino carne disossata carne picada carne tritata carote carotte carrots chicken meat chromatographie en phase gazeuse color colore colour congelamento couleur deboned meat deshuesado disossamento espectrometria espinaca freezing gas chromatography gascromatografia hplc ingredientes ingredienti ingredients keeping quality linoleic acid lipide lipidi lipids minced meat organoleptic properties ossidazione oxidation oxydation serbevolezza spectrometrie spectrometry spettrometria spinach turkey meat veneto viande de dinde viande de poulet zanahoria