Antioxidant effect of rosemary, borage, green tea, pu-erh tea and ascorbic acid on fresh pork sausages packaged in a modified atmosphere: influence of the presence of sodium chloride
Luis Martínez, Irene Cilla, José A Beltrán, Pedro RoncalésVolume:
86
Year:
2006
Language:
english
Pages:
10
DOI:
10.1002/jsfa.2492
File:
PDF, 170 KB
english, 2006