Wine industry residue as antioxidant in cooked chicken meat
about
Antioxidant and antimicrobial properties of grape and papaya seed extracts and their application on the preservation of Indian mackerel (Rastrelliger kanagurta) during ice storage.Effect of grape seed powder on oxidative stability of precooked chicken nuggets during frozen storage.Evaluation of the joint effect of the incorporation of mechanically deboned meat and grape extract on the formulation of chicken nuggets.Effect of Date Palm Coproducts and Annatto Extract on Lipid Oxidation and Microbial Quality in a Pork Liver Pâté
P2860
Wine industry residue as antioxidant in cooked chicken meat
description
im April 2010 veröffentlichter wissenschaftlicher Artikel
@de
wetenschappelijk artikel
@nl
наукова стаття, опублікована у квітні 2010
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name
Wine industry residue as antioxidant in cooked chicken meat
@en
Wine industry residue as antioxidant in cooked chicken meat
@nl
type
label
Wine industry residue as antioxidant in cooked chicken meat
@en
Wine industry residue as antioxidant in cooked chicken meat
@nl
prefLabel
Wine industry residue as antioxidant in cooked chicken meat
@en
Wine industry residue as antioxidant in cooked chicken meat
@nl
P2093
P2860
P1476
Wine industry residue as antioxidant in cooked chicken meat
@en
P2093
Ligianne Din Shirahigue
Manuel Plata-Oviedo
Marisa Aparecida Bismara Regitano D’Arce
Tatiana Luiza Cadorin Oldoni
Thais Maria Ferreira De Souza Vieira
P2860
P304
P356
10.1111/J.1365-2621.2010.02201.X
P577
2010-04-12T00:00:00Z