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 |
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ID: 124841635