Potential Use of Phytate as an Antioxidant in Cooked Meats

Authors

Daren P. Cornforth, Utah State University

Document Type

Contribution to Book

Journal/Book Title/Conference

Food Phytates

Editor

R. Reddy and S. K. Sathe

Publisher

CRC Press

Publication Date

2002

First Page

199

Last Page

209

Comments

A preview of this book is available via link to Google Books.

Recommended Citation

Cornforth, D. P. 2002. Potential use of phytate as an antioxidant in cooked meats. Ch. 12, pages 199-209 in Food Phytates. R. Reddy and S. K. Sathe, Eds. CRC Press, Boca Raton, FL.