Extension of the shelf life of beef steaks packaged in a modified atmosphere by treatment with rosemary and displayed under UV-free lighting

Author:

Djenane Djamel,Sánchez-Escalante Armida,Beltrán José A.,Roncalés Pedro

Publisher

Elsevier BV

Subject

Food Science

Reference40 articles.

1. Antioxidant properties of rosemary oleoresin in Turkey Sausage;Barbut;Journal of Food Science,1985

2. The effect of lighting on color of beef;Bertelsen;Proc. I.I.R- Meeting. Bristol,1986

3. Photooxidation of oxymyoglobin. Wavelength dependence of quantum yields in relation to light discoloration of meat;Bertelsen;Meat Science,1987

4. Natural antioxidants from rosemary and sage;Chang;Journal of Food Science,1977

5. Recommendations on uniform color spaces–color difference equations psychometric color terms,1978

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