EVALUATION OF A NATURAL PRESERVATIVE IN A BOEREWORS MODEL SYSTEM-Reference-Cited by-同舟云学术

EVALUATION OF A NATURAL PRESERVATIVE IN A BOEREWORS MODEL SYSTEM

Published:2012-04-25 Issue:5 Volume:37 Page:824-834
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:

Author:

VAN SCHALKWYK CHARLES P.B.,HUGO ARNO,HUGO CELIA J.,BOTHMA CARINA

Publisher

Wiley

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1745-4549.2012.00706.x/fullpdf

Reference35 articles.

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3. Sensory and chemical characteristics of precooked microwave-reheatable pork roasts;BOLES;J. Food Sci.,1990

4. Influence of alpha-tocopherol (vitamin E) on storage stability of raw pork and bacon;BUCKLEY;J. Food Prot.,1980

5. Flavour perception of oxidation in beef;CAMPO;Meat Sci.,2006

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