Rosemary as antioxidant in pressure processed chicken during subsequent cooking as evaluated by electron spin resonance spectroscopy
Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › fagfællebedømt
Originalsprog | Engelsk |
---|---|
Tidsskrift | Innovative Food Science and Emerging Technologies |
Vol/bind | 8 |
Udgave nummer | 1 |
Sider (fra-til) | 24-29 |
Antal sider | 6 |
ISSN | 1466-8564 |
DOI | |
Status | Udgivet - 2007 |
ID: 8063623