The effect of oil-soluble rosemary extract, sodium erythorbate, their mixture, and packaging method on the quality of Turkey meatballs
Author:
Publisher
Springer Science and Business Media LLC
Subject
Food Science
Link
http://link.springer.com/content/pdf/10.1007/s13197-011-0359-3.pdf
Reference45 articles.
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4. Barringer SA, Abu-Ali J, Chung H-J (2005) Electrostatic powder coating of sodium erythorbate and GDL to improve color and decrease microbial counts on meat. Innov Food Sci Emerg Technol 6:89–193
5. Bragagnolo N, Danielsen B, Skibsted LH (2005) Effect of rosemary on lipid oxidation in pressure-processed, minced chicken breast during refrigerated storage and subsequent heat treatment. Eur Food Res Technol 221:610–615
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