Keeping Quality of Frozen Beef Patties by Marjoram and Clove Essential Oils
Author:
Affiliation:
1. Food Science Department; Faculty of Agriculture; Cairo University; Giza 12613 Egypt
Publisher
Wiley
Subject
General Chemical Engineering,General Chemistry,Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/jfpp.12309/fullpdf
Reference47 articles.
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3. Flavor perception of oxidation in beef;Campo;Meat Sci.,2006
4. The Chemical composition and biological activity of clove essential oil, Eugenia caryophyllata (Syzigium aromaticum L. Myrtaceae): A short review;Chaieb;Phytother. Res.,2007
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