| 000 | 01727 a2200493 4500 | ||
|---|---|---|---|
| 005 | 20250516024556.0 | ||
| 264 | 0 | _c20110801 | |
| 008 | 201108s 0 0 eng d | ||
| 022 | _a1873-4138 | ||
| 024 | 7 |
_a10.1016/j.meatsci.2011.01.030 _2doi |
|
| 040 |
_aNLM _beng _cNLM |
||
| 100 | 1 | _aLara, M S | |
| 245 | 0 | 0 |
_aEvaluation of two natural extracts (Rosmarinus officinalis L. and Melissa officinalis L.) as antioxidants in cooked pork patties packed in MAP. _h[electronic resource] |
| 260 |
_bMeat science _cJul 2011 |
||
| 300 |
_a481-8 p. _bdigital |
||
| 500 | _aPublication Type: Comparative Study; Evaluation Study; Journal Article | ||
| 650 | 0 | 4 |
_aAldehydes _xanalysis |
| 650 | 0 | 4 | _aAnimals |
| 650 | 0 | 4 |
_aAntioxidants _xchemistry |
| 650 | 0 | 4 | _aFood Packaging |
| 650 | 0 | 4 |
_aFood Preservatives _xchemistry |
| 650 | 0 | 4 |
_aHardness _xradiation effects |
| 650 | 0 | 4 | _aHot Temperature |
| 650 | 0 | 4 | _aHumans |
| 650 | 0 | 4 | _aHydrogen-Ion Concentration |
| 650 | 0 | 4 |
_aLight _xadverse effects |
| 650 | 0 | 4 |
_aMeat Products _xanalysis |
| 650 | 0 | 4 |
_aMelissa _xchemistry |
| 650 | 0 | 4 |
_aOxidation-Reduction _xradiation effects |
| 650 | 0 | 4 |
_aPigmentation _xradiation effects |
| 650 | 0 | 4 |
_aPlant Extracts _xchemistry |
| 650 | 0 | 4 | _aRefrigeration |
| 650 | 0 | 4 |
_aRosmarinus _xchemistry |
| 650 | 0 | 4 | _aSensation |
| 650 | 0 | 4 |
_aSulfhydryl Compounds _xanalysis |
| 650 | 0 | 4 | _aSus scrofa |
| 650 | 0 | 4 |
_aThiobarbituric Acid Reactive Substances _xanalysis |
| 650 | 0 | 4 |
_aWater _xanalysis |
| 700 | 1 | _aGutierrez, J I | |
| 700 | 1 | _aTimón, M | |
| 700 | 1 | _aAndrés, A I | |
| 773 | 0 |
_tMeat science _gvol. 88 _gno. 3 _gp. 481-8 |
|
| 856 | 4 | 0 |
_uhttps://doi.org/10.1016/j.meatsci.2011.01.030 _zAvailable from publisher's website |
| 999 |
_c20621439 _d20621439 |
||