Protein Oxidation in Frankfurters with Increasing Levels of Added Rosemary Essential Oil: Effect on Color and Texture Deterioration

✍ Scribed by Mario Estévez; Sonia Ventanas; Ramón Cava

• Book ID: 108826202
• Publisher: Institute of Food Technologists
• Year: 2005
• Tongue: English
• Weight: 192 KB
• Volume: 70
• Category: Article
• ISSN: 0022-1147
• DOI: 10.1111/j.1365-2621.2005.tb11464.x