Scientific bases for the development of functional meat products with combined biological activity;Bases científicas para el desarrollo de productos cárnicos funcionales con actividad biológica combinada

Nutricion Hospitalaria

Volumn 21, Issue 2, 2006, Pages 199-202

  Palanca, V ^a   Rodriguez E ^a   Senorans J ^b   Reglero, G ^b  

^a Departamento de I+D del Grupo Frial   (Spain)

^b UNIVERSIDAD AUTÓNOMA DE MADRID   (Spain)

Author keywords

Antioxidants; Functional meat products; Omega 6 omega 3 ratio

Indexed keywords

ANTIOXIDANT; CARBON DIOXIDE; OMEGA 3 FATTY ACID; OMEGA 6 FATTY ACID; ROSMARINUS OFFICINALIS EXTRACT;

BIOLOGICAL ACTIVITY; ELEMENTAL DIET; EVIDENCE BASED MEDICINE; FOOD INTAKE; FUNCTIONAL FOOD; HEALTH; HEALTH STATUS; MEAT INDUSTRY; REVIEW; SEPARATION TECHNIQUE; SPAIN;

BIOLOGICAL PRODUCTS; FATTY ACIDS, OMEGA-3; FATTY ACIDS, OMEGA-6; FOOD TECHNOLOGY; FOOD-PROCESSING INDUSTRY; HEALTH FOOD; HUMANS; MEAT PRODUCTS;

ROSMARINUS OFFICINALIS;

EID: 33646007970     PISSN: 02121611     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Review

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