The Stabilizing Effect of Natural and Synthetic Antioxidant on Mutton Tallow- Evaluation of DSC and its Comparison with Rancimat

Subject Areas : food microbiology

Y. Ramezam ¹ , M. Ghavami ² , M. Bahmaei ³ , M. H. Givianrad ⁴ , A. H. Hemmasi ⁵

1 - Ph. D. Student of the Department of Food Science and Technology, College of Food Science and Technology, Tehran Science and Research Branch, Islamic Azad University, Tehran, Iran
2 - Professor of the Department of Food Science and Technology, College of Food Science and Technology, Tehran Science and Research Branch, Islamic Azad University, Tehran, Iran.
3 - Associate Professor of the Faculty of Chemistry, Tehran North Branch, Islamic Azad University, Tehran, Iran.
4 - Assistant Professor of the Department of Marine Chemistry, Science and Research Branch, Islamic Azad University, Tehran, Iran.
5 - Associate Professor of the Department of Wood and Paper Science and Technology, College of Agriculture and Natural Resources, Tehran Science and Research Branch, Islamic Azad University, Tehran, Iran

Received: 2016-11-17 Accepted : 2016-11-17 Published : 2017-05-01

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