Effect of olive leaf ( Olea europea L.) extracts on protein and lipid oxidation in cooked pork meat patties enriched with n -3 fatty acids

✍ Scribed by Botsoglou, Evropi; Govaris, Alexandros; Ambrosiadis, Ioannis; Fletouris, Dimitrios; Papageorgiou, Georgios

• Book ID: 120484424
• Publisher: John Wiley and Sons
• Year: 2013
• Tongue: English
• Weight: 265 KB
• Volume: 94
• Category: Article
• ISSN: 0022-5142
• DOI: 10.1002/jsfa.6236