Evaluation of two natural extracts (Rosmarinus officinalis L. and Melissa officinalis L.) as antioxidants in cooked pork patties packed in MAP. [electronic resource]
Producer: 20110801Description: 481-8 p. digitalISSN:- 1873-4138
- Aldehydes -- analysis
- Animals
- Antioxidants -- chemistry
- Food Packaging
- Food Preservatives -- chemistry
- Hardness -- radiation effects
- Hot Temperature
- Humans
- Hydrogen-Ion Concentration
- Light -- adverse effects
- Meat Products -- analysis
- Melissa -- chemistry
- Oxidation-Reduction -- radiation effects
- Pigmentation -- radiation effects
- Plant Extracts -- chemistry
- Refrigeration
- Rosmarinus -- chemistry
- Sensation
- Sulfhydryl Compounds -- analysis
- Sus scrofa
- Thiobarbituric Acid Reactive Substances -- analysis
- Water -- analysis
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Publication Type: Comparative Study; Evaluation Study; Journal Article
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