Effect of Tomato Pomace Extracts on the Shelf-Life of Modified Atmosphere-Packaged Lamb Meat
Author:
Affiliation:
1. Food Technology Department, School of Agricultural Engineering in Badajoz; University of Extremadura; Badajoz 06007 Spain
2. Technological Institute of Food and Agriculture (INTAEX-CICYTEX); Badajoz Spain
Publisher
Wiley
Subject
General Chemical Engineering,General Chemistry,Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/jfpp.13018/fullpdf
Reference47 articles.
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3. Use of proteases to improve oxidative stability of fermented sausages by increasing low molecular weight compounds with antioxidant activity;Broncano;Food Res. Int.,2011
4. Dry fermented sausages enriched with lycopene from tomato peel;Calvo;Meat Sci.,2008
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