Effect of olive leaf (Olea europea L.) extracts on protein and lipid oxidation of long-term frozen n-3 fatty acids-enriched pork patties

✍ Scribed by Botsoglou, Evropi; Govaris, Alexander; Ambrosiadis, Ioannis; Fletouris, Dimitrios; Botsoglou, Nikolas

• Book ID: 124120124
• Publisher: Elsevier Science
• Year: 2014
• Tongue: English
• Weight: 393 KB
• Volume: 98
• Category: Article
• ISSN: 0309-1740
• DOI: 10.1016/j.meatsci.2014.05.015