Antioxidative mechanisms against protein oxidation in Bologna type sausages added Green Tea or Rosemary
Publikation: Konferencebidrag › Poster › Forskning
Dokumenter
- Antioxidative mechanisms against protein oxidation in Bologna type sausages added Green Tea or Rosemary
Accepteret manuskript, 442 KB, PDF-dokument
Originalsprog | Dansk |
---|---|
Publikationsdato | 2012 |
Antal sider | 1 |
Status | Udgivet - 2012 |
Begivenhed | IUFoST: World Congress of Food Science and Technology - Parana, Brasilien Varighed: 5 aug. 2012 → 9 aug. 2012 Konferencens nummer: 16 |
Konference
Konference | IUFoST |
---|---|
Nummer | 16 |
Land | Brasilien |
By | Parana |
Periode | 05/08/2012 → 09/08/2012 |
Antal downloads er baseret på statistik fra Google Scholar og www.ku.dk
Ingen data tilgængelig
ID: 124841635