The effect of rosemary extract and lactic acid on the quality of refrigerated broiler fillets
Author:
Publisher
Springer Science and Business Media LLC
Subject
Food Science
Link
http://link.springer.com/article/10.1007/s13197-018-3441-2/fulltext.html
Reference45 articles.
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3. Balamatsia CC, Patsias A, Kontominas MG, Savvaidis IN (2007) Possible role of volatile amines as quality-indicating metabolites in modified atmosphere-packaged chicken fillets: correlation with microbiological and sensory attributes. Food Chem 104(4):1622–1628
4. Bardócz S (1995) Polyamines in food and their consequences for food quality and human health. Trends Food Sci Technol 6(10):341–346
5. Basaga H, Tekkaya C, Acitel F (1997) Antioxidative and radical scavenging properties of rosemary extract. Lebens Wiss Technol 30(1):105–108
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