Lara, M S <br/><br/>
Evaluation of two natural extracts (Rosmarinus officinalis L. and Melissa officinalis L.) as antioxidants in cooked pork patties packed in MAP.  [electronic resource] 

 -  Meat science  Jul 2011 
 - 481-8 p.  digital 
<br/><br/> Publication Type: Comparative Study; Evaluation Study; Journal Article 
<br/><br/><label>ISSN: </label>1873-4138 
<br/><br/><label>Standard No.: </label>10.1016/j.meatsci.2011.01.030  doi 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Aldehydes--analysis<br/>Animals<br/>Antioxidants--chemistry<br/>Food Packaging<br/>Food Preservatives--chemistry<br/>Hardness--radiation effects<br/>Hot Temperature<br/>Humans<br/>Hydrogen-Ion Concentration<br/>Light--adverse effects<br/>Meat Products--analysis<br/>Melissa--chemistry<br/>Oxidation-Reduction--radiation effects<br/>Pigmentation--radiation effects<br/>Plant Extracts--chemistry<br/>Refrigeration<br/>Rosmarinus--chemistry<br/>Sensation<br/>Sulfhydryl Compounds--analysis<br/>Sus scrofa<br/>Thiobarbituric Acid Reactive Substances--analysis<br/>Water--analysis