Effect of natural antioxidants on oxidative stability of cooked, refrigerated beef and pork. [electronic resource]
Producer: 20080102Description: S282-8 p. digitalISSN:- 1750-3841
- Animals
- Antioxidants -- pharmacology
- Cattle
- Cooking -- methods
- Food Handling -- methods
- Hydrogen-Ion Concentration
- Lipid Metabolism
- Meat
- Odorants
- Origanum
- Oxidation-Reduction -- drug effects
- Pigments, Biological
- Plant Extracts -- pharmacology
- Quality Control
- Refrigeration -- methods
- Rosmarinus
- Sodium Chloride -- administration & dosage
- Swine
- Taste
- Thiobarbituric Acid Reactive Substances -- metabolism
- Time Factors
- Vitis
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Publication Type: Journal Article; Research Support, Non-U.S. Gov't
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