Protein Oxidation in Frankfurters with Increasing Levels of...

Journal of Food Science 2005 Vol. 70; Iss. 7

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

Mario Estévez, Sonia Ventanas, Ramón Cava
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Volume:
70
Year:
2005
Language:
english
Pages:
1
DOI:
10.1111/j.1365-2621.2005.tb11464.x
File:
PDF, 192 KB
english, 2005
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