Dietary supplementation of garlic and rosemary: Effects on colour stability and lipid oxidation in lamb meat

Italian Journal of Animal Science

Volumn 4, Issue , 2016, Pages 366-368

  Jambrenghi, Anna Caputi ^a   Colonna, M A ^a   Giannico, F ^a   Favia, R ^a   Minuti, F ^a   Scafizzari, M ^a   Vonghia, G ^a  

^a UNIVERSITY OF BARI   (Italy)

Author keywords

Colour stability; Lamb meat; Lipid oxidation; Natural antioxidants

Indexed keywords

ALLIUM SATIVUM; ROSMARINUS OFFICINALIS;

EID: 33645782940     PISSN: 15944077     EISSN: None     Source Type: Journal    
DOI: 10.4081/ijas.2005.2s.366     Document Type: Article

References (6)

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