The use of rosemary (Rosmarinus Officinalis) as antioxidant in meat products in comparison to BHA and BHT

Spices: Types, Uses and Health Benefits

Volumn , Issue , 2012, Pages 113-129

  Mariutti, Lilian R B ^a   Bragagnolo, Neura ^a  

^a UNIVERSITY OF CAMPINAS   (Brazil)

Author keywords

[No Author keywords available]

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EID: 84892017929     PISSN: None     EISSN: None     Source Type: Book    
DOI: None     Document Type: Chapter

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