Protein oxidation in frankfurters with increasing levels of added rosemary essential oil: Effect on color and texture deterioration

Journal of Food Science

Volumn 70, Issue 7, 2005, Pages c427-c432

  Estévez, Mario ^a   Ventanas, Sonia ^a   Cava, Ramón ^a  

^a UNIVERSITY OF EXTREMADURA   (Spain)

Author keywords

Color; Frankfurters; Nonheme iron; Protein oxidation; Rosemary; Texture

Indexed keywords

ROSMARINUS OFFICINALIS;

EID: 25844517160     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1365-2621.2005.tb11464.x     Document Type: Article

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