Effect of natural and synthetic antioxidants on protein oxidation and colour and texture changes in refrigerated stored porcine liver pâté

Meat Science

Volumn 74, Issue 2, 2006, Pages 396-403

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

^a UNIVERSITY OF EXTREMADURA   (Spain)

Author keywords

Colour; Heme iron; Liver p t ; Natural antioxidants; Non heme iron; Oxidation; Texture

Indexed keywords

ROSMARINUS OFFICINALIS; SUIDAE;

EID: 33746363821     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2006.04.010     Document Type: Article

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