Antioxidant effect rosemary (Rosmarinus officinalis L.) and oregano (Origanum vulgare L.) extracts on TBARS and colour of model raw pork batters

✍ Scribed by E. Hernández-Hernández; E. Ponce-Alquicira; M.E. Jaramillo-Flores; I. Guerrero Legarreta

• Book ID: 116737543
• Publisher: Elsevier Science
• Year: 2009
• Tongue: English
• Weight: 311 KB
• Volume: 81
• Category: Article
• ISSN: 0309-1740
• DOI: 10.1016/j.meatsci.2008.09.004