6533b7d5fe1ef96bd1263f71
RESEARCH PRODUCT
Natural antioxidants to reduce the oxidation process of meat and meat products
Francisco J. BarbaJosé M. LorenzoMarco Antonio TrindadeDong U. Ahnsubject
Food SafetyMeatChemistryPhytochemicalsCARNES E DERIVADOSAntioxidantsNatural (archaeology)Meat ProductsFood QualityHydroxybenzoatesFood IndustryFood scienceOxidation processOxidation-ReductionNitritesFood Scienceyear | journal | country | edition | language |
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2019-01-03 | Food Research International |