Antioxidative activity of rosemary extract in lipid fraction of minced meat balls during storage in a freezer

Nahrung - Food

Volumn 44, Issue 1, 2000, Pages 38-41

  Karpinska M ^a   Borowski, J ^a   Danowska Oziewicz, M ^a  

^a UNIV OF AGRICULTURE AND TECHNOLOGY   (Poland)

Author keywords

[No Author keywords available]

Indexed keywords

ROSMARINUS OFFICINALIS;

ANTIOXIDANT; LIPID; MALONALDEHYDE; PLANT EXTRACT; WATER;

ANGIOSPERM; ANIMAL; ARTICLE; CHEMISTRY; CHICKEN; CLINICAL TRIAL; COOKING; FOOD PRESERVATION; FREEZING; HUMAN; MEAT; ODOR; TASTE; TIME;

ANIMALS; ANTIOXIDANTS; CHICKENS; COOKERY; FOOD PRESERVATION; FREEZING; HUMANS; LAMIACEAE; LIPIDS; MALONDIALDEHYDE; MEAT; PLANT EXTRACTS; SMELL; TASTE; TIME FACTORS; WATER;

EID: 0041683081     PISSN: 0027769X     EISSN: None     Source Type: Journal    
DOI: 10.1002/(sici)1521-3803(20000101)44:1<38::aid-food38>3.0.co;2-g     Document Type: Article

References (8)

1. AOCS (Association of the Official Analytical Chemists), Washington 1990.
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4. Karpinska, M., J. Borowski and M. Danowska, First Conference of Culinary Arts and Science. Global and National Perspectives. ICCAS, 262 (1996).
5. Korczak, J., E. Flaczyk and Z. Pazola, Fleischwirtschaft 68 (1988) 20-22.
6. Lindberg Madsen, H., L. Andersen, L. Christiansen, P. Brockhoff and G. Bertelsen, Z. Lebensm. Unters. Forsch. 203 (1996) 333-338.
7. nd ed. CRC Press. Inc., Boston, 1991.
8. Pikul, J., D. E. Leszczynski and F. A. Kummerow, J. Agr. Food Chem. 31 (1983) 1338-1442.