Rosemary extract and precooking effects on lipid oxidation in heat-sterilized meat
Guardado en:
| Publicado en: | Journal of Food Science |
|---|---|
| Autor principal: | |
| Formato: | Sin ejemplares |
| Lenguaje: | Inglés |
| Colección: | Journal of Food Science v. 63, no. 6 (1998), p. 955-957 |
| Materias: | |
| Publicación relacionada: | Contenido en:
Journal of Food Science |
| LEADER | 00743cab#a22002654c#4500 | ||
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| 003 | OAG | ||
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| 100 | 1 | # | |a GÜNTENSPERGER, B |
| 245 | 1 | 0 | |a Rosemary extract and precooking effects on lipid oxidation in heat-sterilized meat |
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| 650 | # | 4 | |a Esterilización |
| 650 | # | 4 | |a Antioxidantes |
| 650 | # | 4 | |a Cocción |
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