Antioxidant action of borage, rosemary, oregano, and ascorbic acid in beef patties packaged in modified atmosphere

Journal of Food Science

Volumn 68, Issue 1, 2003, Pages 339-344

  Sanchez Escalante A ^b   Djenane, D ^a   Torrescano, G ^b   Beltran J A ^a   Roncales, P ^a  

^a UNIVERSITY OF ZARAGOZA   (Spain)

^b Ctro Invest Aliment DAC   (Mexico)

Author keywords

Antioxidants; Beef patties; Borage; Color stability; Lipid oxidation; Oregano; Rosemary

Indexed keywords

BORAGINACEAE; ORIGANUM VULGARE; ROSMARINUS OFFICINALIS;

EID: 0037281337     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1365-2621.2003.tb14162.x     Document Type: Article

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