The combined effect of rosemary (Rosmarinus officinalis L.) and modified atmosphere packaging as protection against warmed over flavour in cooked minced pork meat-Reference-Cited by-同舟云学术

The combined effect of rosemary (Rosmarinus officinalis L.) and modified atmosphere packaging as protection against warmed over flavour in cooked minced pork meat

Published:1994-01 Issue:1 Volume:198 Page:57-59
ISSN:0044-3026
Container-title:Zeitschrift f�r Lebensmittel-Untersuchung und -Forschung
language:en
Short-container-title:Z Lebensm Unters Forch

Author:

Huisman Miranda,Madsen Helle Lindberg,Skibsted Leif H.,Bertelsen Grete

Publisher

Springer Science and Business Media LLC

Subject

Industrial and Manufacturing Engineering,Biochemistry,General Chemistry,Food Science,Biotechnology

Link

http://link.springer.com/content/pdf/10.1007/BF01195285.pdf

Reference17 articles.

1. Trolle E (1991) F�rdigretter og halvfabrikata II-en analyse af udviklingen og fremtiden i forbruget af fasrdigretter og halvfabrikata i nogle europseiske lande. Stork�kkencentret, Levneds-middelstyrelsen, S�borg (in Danish)

2. Tims MJ, Watts BM (1958) Food Technol 12:240

3. Igene JO, Pearson AM (1979) J Food Sci 44:1285

4. Bailey ME (1988) Food Technol 42:123

5. Sehti SC, Aggarwal JS (1950) Nature 166:518

Cited by 30 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Antioxidant and Antimicrobial Properties of Rosemary (Rosmarinus officinalis, L.): A Review;Medicines;2018-09-04

2. Potential Herbs and Herbal Nutraceuticals: Food Applications and Their Interactions with Food Components;Critical Reviews in Food Science and Nutrition;2014-08-08

3. Effects of dietary rosemary and oregano volatile oil mixture on quail performance, egg traits and egg oxidative stability;British Poultry Science;2013-04-01

4. In vitro antioxidant and antiproliferative activity of three rosemary (Rosmarinus officinalis L.) extract formulations;International Journal of Food Science & Technology;2012-07-04

5. Effect of a rosemary and oregano volatile oil mixture on performance, lipid oxidation of meat and haematological parameters in Pharaoh quails;British Poultry Science;2012-02