CrossRef Text and Data Mining
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Antioxidant Enzyme Activity, Iron Content and Lipid Oxidation of Raw and Cooked Meat of Korean Native Chickens and Other Poultry
Muhlisin, Dicky Tri Utama, Jae Ho Lee, Ji Hye Choi, Sung Ki Lee
Asian-Australas J Anim Sci. 2016;29(5):695-701.   Published online November 11, 2015

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Influence of sodium chloride on antioxidant enzyme activity and lipid oxidation in frozen ground pork
Meat Science. 1997;46(4):349-355   Crossref logo
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Evaluation of cholesterol and lipid oxidation in raw and cooked minced beef stored under oxygen-enriched atmosphere
Meat Science. 2008;80(3):681-685   Crossref logo
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Total antioxidant capacities of raw and cooked meats
Meat Science. 2012;90(1):60-65   Crossref logo
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Cholesterol and Lipid Oxidation Products in Cooked Meat as Affected by Raw-Meat Packaging and Irradiation and by Cooked-Meat Packaging and Storage Time
Journal of Food Science. 2001;66(9):1396-1401   Crossref logo

Effects of Tannic Acid on Lipid and Protein Oxidation, Color, and Volatiles of Raw and Cooked Chicken Breast Meat during Storage
Antioxidants. 2016;5(2):19   Crossref logo

Proximate composition, selected minerals, cholesterol content and lipid oxidation of mechanically and hand-deboned chickens from the Jordanian market
Meat Science. 2002;61(3):243-247   Crossref logo
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Antioxidant properties of selected Oriental non-culinary/nutraceutical herb extracts as evaluated in raw and cooked meat
Meat Science. 2005;70(1):25-33   Crossref logo
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Effect of natural antioxidant combinations on lipid oxidation in cooked chicken meat during refrigerated storage
Food Chemistry. 2012;135(3):1383-1390   Crossref logo
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Antioxidant activity of carnosine in cooked ground pork
Meat Science. 1993;34(2):245-253   Crossref logo
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Antioxidant enzyme activities in beef in relation to oxidation of lipid and myoglobin
Meat Science. 1996;43(2):111-121   Crossref logo
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