TY  - GEN
AU  - Rojas,M C
AU  - Brewer,M S
TI  - Effect of natural antioxidants on oxidative stability of cooked, refrigerated beef and pork
SN  - 1750-3841
PY  - 2008///0102
KW  - Animals
KW  - Antioxidants
KW  - pharmacology
KW  - Cattle
KW  - Cooking
KW  - methods
KW  - Food Handling
KW  - Hydrogen-Ion Concentration
KW  - Lipid Metabolism
KW  - Meat
KW  - Odorants
KW  - Origanum
KW  - Oxidation-Reduction
KW  - drug effects
KW  - Pigments, Biological
KW  - Plant Extracts
KW  - Quality Control
KW  - Refrigeration
KW  - Rosmarinus
KW  - Sodium Chloride
KW  - administration & dosage
KW  - Swine
KW  - Taste
KW  - Thiobarbituric Acid Reactive Substances
KW  - metabolism
KW  - Time Factors
KW  - Vitis
N1  - Publication Type: Journal Article; Research Support, Non-U.S. Gov't
UR  - https://doi.org/10.1111/j.1750-3841.2007.00335.x
ER  -