Oak wood extracts as natural antioxidants to increase shelf life of raw pork patties in modified atmosphere packaging. [electronic resource]
Producer: 20191015Description: 524-533 p. digitalISSN:- 1873-7145
- Adult
- Animals
- Antioxidants -- pharmacology
- Chemical Phenomena
- Color
- Enterobacteriaceae -- drug effects
- Female
- Food Contamination
- Food Microbiology
- Food Packaging
- Food Quality
- Food Storage
- Humans
- Lipid Metabolism -- drug effects
- Meat Products -- microbiology
- Middle Aged
- Oxidation-Reduction
- Plant Extracts -- pharmacology
- Quercus -- chemistry
- Red Meat -- microbiology
- Refrigeration
- Swine
- Taste
- Thiobarbituric Acid Reactive Substances
- Volatile Organic Compounds -- analysis
- Wood -- chemistry
- Young Adult
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Publication Type: Journal Article; Research Support, Non-U.S. Gov't
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