Improving the Sensory and Oxidative Stability of Cooked and Chill-Stored Lamb Using Dietary Rosemary Diterpenes
Author:
Affiliation:
1. Dept. of Food Science and Technology and Nutrition; Faculty of Veterinary Science; Univ. of Murcia; Espinardo 30071 Murcia Spain
Publisher
Wiley
Subject
Food Science
Reference33 articles.
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5. The incorporation of dehydrated rosemary leaves in the rations of turkeys and their impact on the oxidative stability of the produced raw and cooked meat;Botsoglou;Int J Food Sci Nutr,2007
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