Effect of the addition of hop (infusion or powder) on the oxidative stability of lean lamb patties during storage

Small Ruminant Research

Volumn 125, Issue , 2015, Pages 73-80

  Villalobos Delgado, Luz H ^a   Caro, Irma ^b,c   Blanco, Carolina ^b   Bodas, Raul ^b   Andrés, Sonia ^b   Giráldez, Francisco J ^b   Mateo, Javier ^b  

^a UNIVERSIDAD TECNOLÓGICA DE LA MIXTECA   (Mexico)

^b UNIVERSITY OF LEÓN   (Spain)

^c UNIVERSITY OF VALLADOLID   (Spain)

Author keywords

Frozen storage; Lipid oxidation; Meat discoloration; Protein oxidation; Refrigerated storage; Shelf life

Indexed keywords

EID: 84951570331     PISSN: 09214488     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.smallrumres.2015.02.008     Document Type: Article

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