The antioxidative activity of plant extracts in cooked pork patties as evaluated by descriptive sensory profiling and chemical analysis
Research output: Contribution to journal › Journal article › Research › peer-review
| Original language | English |
|---|---|
| Journal | Meat Science |
| Volume | 68 |
| Issue number | 3 |
| Pages (from-to) | 485-495 |
| Number of pages | 11 |
| ISSN | 0309-1740 |
| Publication status | Published - 2004 |
ID: 7909555