4. Uluslararası Beyaz Et Kongresi

40. Ladikos D, Lougovois V. Lipid oxidation in muscle foods: A review. Food Chem 1990; 35:
295-314.
41. Zhang L, Lin YH, Leng XJ, Huang M, Zhou GH. Effect of sage (Salvia officinalis) on the
oxidative stability of Chinese-style sausage during refrigerated storage. Meat Sci 2013;
95(2): 145-50.
42. Li ZL, Mo L, Le G, Shi Y. Oxidized casein impairs antioxidant defense system and induces
hepatic and renal injury in mice. Food Chem Toxicol 2014; 64: 86–93.
585