Rojas, M C <br/><br/>
Effect of natural antioxidants on oxidative stability of cooked, refrigerated beef and pork.  [electronic resource] 

 -  Journal of food science  May 2007 
 - S282-8 p.  digital 
<br/><br/> Publication Type: Journal Article; Research Support, Non-U.S. Gov't 
<br/><br/><label>ISSN: </label>1750-3841 
<br/><br/><label>Standard No.: </label>10.1111/j.1750-3841.2007.00335.x  doi 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Animals<br/>Antioxidants--pharmacology<br/>Cattle<br/>Cooking--methods<br/>Food Handling--methods<br/>Hydrogen-Ion Concentration<br/>Lipid Metabolism<br/>Meat<br/>Odorants<br/>Origanum<br/>Oxidation-Reduction--drug effects<br/>Pigments, Biological<br/>Plant Extracts--pharmacology<br/>Quality Control<br/>Refrigeration--methods<br/>Rosmarinus<br/>Sodium Chloride--administration & dosage<br/>Swine<br/>Taste<br/>Thiobarbituric Acid Reactive Substances--metabolism<br/>Time Factors<br/>Vitis