Effect of Oregano, Sage and Rosemary Essential Oils on Lipid Oxidation and Color Properties of Minced Beef During Refrigerated Storage

Journal of Essential Oil-Bearing Plants

Volumn 17, Issue 5, 2014, Pages 797-805

  Ünal, Kübra ^a   Babaoglu, Ali Samet ^a   Karakaya, Mustafa ^a  

^a SELCUK UNIVERSITY   (Turkey)

Author keywords

Essential oil; Lipid oxidation; Minced beef; Oregano

Indexed keywords

ORIGANUM; ROSMARINUS OFFICINALIS;

EID: 84919958300     PISSN: 0972060X     EISSN: None     Source Type: Journal    
DOI: 10.1080/0972060X.2014.956803     Document Type: Article

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