Effectiveness of rosemary essential oil as an inhibitor of lipid and protein oxidation: Contradictory effects in different types of frankfurters-Reference-Cited by-同舟云学术

Effectiveness of rosemary essential oil as an inhibitor of lipid and protein oxidation: Contradictory effects in different types of frankfurters

Published:2006-02 Issue:2 Volume:72 Page:348-355
ISSN:0309-1740
Container-title:Meat Science
language:en
Short-container-title:Meat Science

Author:

Estévez Mario,Cava Ramón

Publisher

Elsevier BV

Subject

Food Science

Reference43 articles.

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3. AOAC (2000). Ashes content. 920.153. In Official methods of analysis (17th ed.). Gaithersburgh, Maryland: Association of Official Analytical Chemists.

4. Influence of vitamin E on lipid and protein oxidation induced by H2O2-activated MetMb in microsomal membranes from turkey muscle;Batifoulier;Meat Science,2002

5. A rapid method of total lipid extraction and purification;Bligh;Canadian Journal of Biochemical Physics,1959

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