Rosemary Extract and Precooking Effects on Lipid Oxidation in Heat-Sterilized Meat-Reference-Cited by-同舟云学术

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Rosemary Extract and Precooking Effects on Lipid Oxidation in Heat-Sterilized Meat

Published:2006-07-20 Issue:6 Volume:63 Page:955-957
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:

Author:

Güntensperger B.,Hämmerli-Meier D. E.,Escher F. E.

Publisher

Wiley

Subject

Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1998.tb15831.x/fullpdf

Reference21 articles.

1. Inhibition of warmed-over flavor, with emphasis on Maillard reaction products;Bailey;Food Technol.,1988

2. Maillard Reaction Products and Lipid Oxidation

3. Bertoli , C. 1989 Die Kopfraumanalyse von Dosenkonserven. Entwicklung einer Apparatur und Analysenmethode Dissertation

4. SCOPE OF WARMED-OVER FLAVOR AND ITS IMPORTANCE TO THE MEAT INDUSTRY

5. Phytic acid as a food antioxidant;Empson;J. FoodSci.,1991

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