Antioxidative mechanisms against protein oxidation in Bologna type sausages added Green Tea or Rosemary
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- Antioxidative mechanisms against protein oxidation in Bologna type sausages added Green Tea or Rosemary
Accepted author manuscript, 442 KB, PDF document
Original language | Danish |
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Publication date | 2012 |
Number of pages | 1 |
Publication status | Published - 2012 |
Event | IUFoST: World Congress of Food Science and Technology - Parana, Brazil Duration: 5 Aug 2012 → 9 Aug 2012 Conference number: 16 |
Conference
Conference | IUFoST |
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Number | 16 |
Country | Brazil |
City | Parana |
Period | 05/08/2012 → 09/08/2012 |
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