Effect of addition of green tea, chestnut and grape extract on the shelf-life of pig liver pâté.
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Oxidation Stability of Pig Liver Pâté with Increasing Levels of Natural Antioxidants (Grape and Tea).Evaluation of antioxidant capacity of 13 plant extracts by three different methods: cluster analyses applied for selection of the natural extracts with higher antioxidant capacity to replace synthetic antioxidant in lamb burgers.Effect of Addition of Natural Antioxidants on the Shelf-Life of "Chorizo", a Spanish Dry-Cured Sausage.Effect of natural antioxidants on physicochemical properties and lipid stability of pork liver pâté manufactured with healthy oils during refrigerated storage.Antioxidant ability of potato (Solanum tuberosum) peel extracts to inhibit soybean oil oxidation
P2860
Effect of addition of green tea, chestnut and grape extract on the shelf-life of pig liver pâté.
description
2013 nî lūn-bûn
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2013年の論文
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2013年学术文章
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2013年学术文章
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2013年學術文章
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name
Effect of addition of green te ...... shelf-life of pig liver pâté.
@en
Effect of addition of green te ...... shelf-life of pig liver pâté.
@nl
type
label
Effect of addition of green te ...... shelf-life of pig liver pâté.
@en
Effect of addition of green te ...... shelf-life of pig liver pâté.
@nl
prefLabel
Effect of addition of green te ...... shelf-life of pig liver pâté.
@en
Effect of addition of green te ...... shelf-life of pig liver pâté.
@nl
P50
P1433
P1476
Effect of addition of green te ...... e shelf-life of pig liver pâté
@en
P2093
J M Lorenzo
P304
P356
10.1016/J.FOODCHEM.2013.09.153
P577
2013-10-10T00:00:00Z