Effect of Various Phyto-extracts on Physico-chemical, Colour, and Oxidative Stability of Pork Frankfurters.

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Response surface optimization of extraction protocols to obtain phenolic rich antioxidant from sea buckthorn and their potential application into model meat system.

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P2860

Effect of Various Phyto-extracts on Physico-chemical, Colour, and Oxidative Stability of Pork Frankfurters.

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2015 nî lūn-bûn

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2015年の論文

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2015年論文

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2015年論文

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2015年論文

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2015年論文

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2015年論文

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2015年论文

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2015年论文

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2015年论文

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name

Effect of Various Phyto-extrac ...... tability of Pork Frankfurters.

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Effect of Various Phyto-extrac ...... tability of Pork Frankfurters.

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Effect of Various Phyto-extrac ...... tability of Pork Frankfurters.

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Effect of Various Phyto-extrac ...... tability of Pork Frankfurters.

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Effect of Various Phyto-extrac ...... tability of Pork Frankfurters.

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Effect of Various Phyto-extrac ...... tability of Pork Frankfurters.

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P1476

Effect of Various Phyto-extrac ...... Stability of Pork Frankfurters

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P2093

Eero Puolanne

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Manish K Chatli

http://www.w3.org/2001/XMLSchema#string

Marita Ruusunen

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The antioxidative activity of plant extracts in cooked pork patties as evaluated by descriptive sensory profiling and chemical analysis.

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Pre- and post-mortem use of grape seed extract in dark poultry meat to inhibit development of thiobarbituric acid reactive substances.

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Assessment of the antioxidant potential of natural food and plant extracts in fresh and previously frozen pork patties.

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scholarly article

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10.5713/AJAS.14.0752

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Per Ertbjerg

Rajesh V Wagh

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2015-08-01T00:00:00Z

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276575959

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Effect of Various Phyto-extracts on Physico-chemical, Colour, and Oxidative Stability of Pork Frankfurters.

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P2860

P2860

Effect of Various Phyto-extracts on Physico-chemical, Colour, and Oxidative Stability of Pork Frankfurters.

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name

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P1433

P1476

P2093

P2860

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P356

P433

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P304

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P50

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P698

P932