Lipid and protein stability and sensory evaluation of ostrich (Struthio camelus) droëwors with the addition of rooibos tea extract (Aspalathus linearis) as a natural antioxidant-Reference-Cited by-同舟云学术

Lipid and protein stability and sensory evaluation of ostrich (Struthio camelus) droëwors with the addition of rooibos tea extract (Aspalathus linearis) as a natural antioxidant

Published:2014-03 Issue:3 Volume:96 Page:1289-1296
ISSN:0309-1740
Container-title:Meat Science
language:en
Short-container-title:Meat Science

Author:

Hoffman Louwrens C.,Jones Maxine,Muller Nina,Joubert Elizabeth,Sadie Annalene

Publisher

Elsevier BV

Subject

Food Science

Reference55 articles.

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5. Death of Salmonella serovars, Escherichia coli H0157:H7, Staphylococcus aureus and Listeria monocytogenes during the drying of meat: A case study using biltong and droëwors;Burnham;Journal of Food Safety,2008

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