Effect of Antioxidant Additives on Nutritive Value of Dried Meat;wpływ dodatków przeciwutleniaja̧cych na wybrane wskaźniki wartości odżywczej miȩsa suszonego

Zywnosc. Nauka. Technologia. Jakosc/Food. Science Technology. Quality

Volumn 18, Issue 5, 2011, Pages 94-106

  Hȩś, Marzanna ^a   Jezewska, Martyna ^a   Szymandera Buszka, Krystyna ^a   Gramza MichaŁowska, Anna ^a  

^a POZNA UNIVERSITY OF LIFE SCIENCES   (Poland)

Author keywords

Antioxidants; Lyophilization; Meat; Nutritive value; Oxidation of lipids

Indexed keywords

ROSMARINUS OFFICINALIS; THYMUS VULGARIS;

EID: 84855422154     PISSN: 14256959     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

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