By-products from herbs essential oil production as ingredient in marinade for turkey thighs

LWT

Volumn 41, Issue 1, 2008, Pages 93-100

  Mielnik, Maria B ^a   Sem, Signe ^b   Egelandsdal, Bjørg ^b   Skrede, Grete ^a  

^a NORWEGIAN FOOD RESEARCH INSTITUTE   (Norway)

^b NORWEGIAN UNIVERSITY OF LIFE SCIENCES   (Norway)

Author keywords

Antioxidants; Decoction; Marinating; Rancidity; Turkey meat; Volatile compounds

Indexed keywords

BYPRODUCTS; DISTILLATION; ESSENTIAL OILS; MEATS; OXIDATION; VOLATILE ORGANIC COMPOUNDS;

ANTIOXIDANTS; FREE RADICAL SCAVENGING; LIPID OXIDATION; MARINADES; THIOBARBITURIC ACID-REACTIVE SUBSTANCES (TBARS);

PLANTS (BOTANY);

ROSMARINUS OFFICINALIS; THYMUS VULGARIS;

EID: 35548993175     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2007.01.014     Document Type: Article

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