Rosemary extract and precooking effects on lipid oxidation in heat-sterilized meat

Rosemary extract and precooking effects on lipid oxidation in heat-sterilized meat

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Detalles Bibliográficos
Publicado en:	Journal of Food Science
Autor principal:	GÜNTENSPERGER, B
Formato:	Sin ejemplares
Lenguaje:	Inglés
Colección:	Journal of Food Science v. 63, no. 6 (1998), p. 955-957
Materias:	Carne Alimentos Lípidos Oxidación Esterilización Antioxidantes Cocción
Publicación relacionada:	Contenido en: Journal of Food Science

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