The antioxidative properties of rosemary oleoresin and inhibition of off-flavours in precooked roast beef slices

Journal of the Science of Food and Agriculture

Volumn 77, Issue 2, 1998, Pages 235-243

  Murphy, Anna ^a   Kerry, Joe P ^a   Buckley, Joe ^a   Gray, Ian ^b  

^a UNIVERSITY COLLEGE CORK   (Ireland)

^b Michigan State University   (United States)

Author keywords

Beef; Citrate; Off flavours; Oxidation; Phosphates; Rosemary oleoresin; Salt

Indexed keywords

ANTIOXIDANT; BEEF; BUTYLATED HYDROXYANISOLE; BUTYLCRESOL; CITRATE SODIUM; FOOD PRESERVATION; FOOD PROCESSING; FOOD STORAGE; FREEZING; PHOSPHATE; ROSEMARY OLEORESIN; SALT; TRIPOLYPHOSPHATE;

ROSMARINUS OFFICINALIS;

EID: 0031838717     PISSN: 00225142     EISSN: None     Source Type: Journal    
DOI: 10.1002/(sici)1097-0010(199806)77:2<235::aid-jsfa30>3.3.co;2-c     Document Type: Article

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