Antioxidant Properties of Natural Plant Extracts Containing Polyphenolic Compounds in Cooked Ground Beef
Author:
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.2002.tb10290.x/fullpdf
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1. Evaluations of Warmed-over Flavor during Chill Storage of Cooked Broiler Breast, Thigh and Skin by Chemical, Instrumental and Sensory Methods
2. Antioxidant Properties of Rosemary Oleoresin in Turkey Sausage
3. Effects of Dietary Antioxidants and Oxidized Oil on Membranal Lipid Stability and Pork Product Quality
4. Influence of dietary vitamin E on the oxidative stability and quality of pig meat.
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