Rosemary extracts as inhibitors of lipid oxidation and color change in cooked turkey products during refrigerated storage

Journal of Food Science

Volumn 67, Issue 2, 2002, Pages 582-585

  Yu, L ^a   Scanlin, L ^a   Wilson, J ^a   Schmidt, G ^b  

^a Department of Environmental and Radiological Health Sciences   (United States)

^b Dept of Animal Science ^*

Author keywords

Antioxidant; Color; Cooked turkey products; Lipid oxidation; Rosemary extracts

Indexed keywords

AVES; MELEAGRIS GALLOPAVO; ROSMARINUS OFFICINALIS;

EID: 0036217021     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1365-2621.2002.tb10642.x     Document Type: Article

References (20)

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