Soriano, A <br/><br/>
Oak wood extracts as natural antioxidants to increase shelf life of raw pork patties in modified atmosphere packaging.  [electronic resource] 

 -  Food research international (Ottawa, Ont.)  09 2018 
 - 524-533 p.  digital 
<br/><br/> Publication Type: Journal Article; Research Support, Non-U.S. Gov't 
<br/><br/><label>ISSN: </label>1873-7145 
<br/><br/><label>Standard No.: </label>10.1016/j.foodres.2018.05.055  doi 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Adult<br/>Animals<br/>Antioxidants--pharmacology<br/>Chemical Phenomena<br/>Color<br/>Enterobacteriaceae--drug effects<br/>Female<br/>Food Contamination<br/>Food Microbiology<br/>Food Packaging<br/>Food Quality<br/>Food Storage<br/>Humans<br/>Lipid Metabolism--drug effects<br/>Meat Products--microbiology<br/>Middle Aged<br/>Oxidation-Reduction<br/>Plant Extracts--pharmacology<br/>Quercus--chemistry<br/>Red Meat--microbiology<br/>Refrigeration<br/>Swine<br/>Taste<br/>Thiobarbituric Acid Reactive Substances<br/>Volatile Organic Compounds--analysis<br/>Wood--chemistry<br/>Young Adult