Effectiveness of rosemary essential oil as an inhibitor of lipid and protein oxidation: Contradictory effects in different types of frankfurters

Meat Science

Volumn 72, Issue 2, 2006, Pages 348-355

  Estévez, Mario ^a   Cava, Ramón ^a  

^a UNIVERSITY OF EXTREMADURA   (Spain)

Author keywords

Fatty acids; Frankfurters; Lipid oxidation; Non heme iron; Protein oxidation; Rosemary; Vitamin E

Indexed keywords

ANIMALIA; ROSMARINUS OFFICINALIS; SUS SCROFA;

EID: 27644543186     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2005.08.005     Document Type: Article

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