Antioxidant effect of seasonings derived from wine pomace...

Lebensmittel-Wissenschaft und-Technologie / Food Science and Technology 2017 / 04 Vol. 77

Antioxidant effect of seasonings derived from wine pomace on lipid oxidation in refrigerated and frozen beef patties

García-Lomillo, Javier, Gonzalez-SanJose, Maria L., Del Pino-García, Raquel, Ortega-Heras, Miriam, Muñiz-Rodríguez, Pilar
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Volume:
77
Language:
english
Journal:
LWT - Food Science and Technology
DOI:
10.1016/j.lwt.2016.11.038
Date:
April, 2017
File:
PDF, 589 KB
english, 2017
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