Protein oxidation in frankfurters with increasing levels of added Rosemary essential oil effect on color and texture deterioration
Guardado en:
| Publicado en: | Journal of food science |
|---|---|
| Autor principal: | |
| Otros Autores: | , |
| Formato: | Sin ejemplares |
| Lenguaje: | Inglés |
| Colección: | Journal of food science v. 70, no. 7 (2005), p. C427-432 |
| Materias: | |
| Publicación relacionada: | Contenido en:
Journal of food science |
| LEADER | 00902cab#a22003134c#4500 | ||
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| 245 | 1 | 0 | |a Protein oxidation in frankfurters with increasing levels of added Rosemary essential oil |b effect on color and texture deterioration |
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