Figure 4
a) TBARS (mg malonaldehyde/kg), b) peroxide value (meq/kg fat) and c) free radical scavenging activity (DPPH) (g/100g) of sliced pastirma stored at 5ºC for 16 weeks
a) TBARS (mg malonaldehyde/kg), b) peroxide value (meq/kg fat) and c) free radical scavenging activity (DPPH) (g/100g) of sliced pastirma stored at 5ºC for 16 weeks