Antioxidant properties of selected Oriental non-culinary/nutraceutical herb extracts as evaluated in raw and cooked meat. | Meat Sci;70(1): 25-33, 2005 May. | MEDLINE

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Antioxidant properties of selected Oriental non-culinary/nutraceutical herb extracts as evaluated in raw and cooked meat.

Han, J; Rhee, K S.

Affiliation

Han J; Department of Biological and Agricultural Engineering, Texas A&M University, College Station, TX 77843-2117, USA.

Meat Sci ; 70(1): 25-33, 2005 May.

Article in En | MEDLINE | ID: mdl-22063277

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Full text: 1 Collection: 01-internacional Database: MEDLINE Language: En Journal: Meat Sci Year: 2005 Document type: Article

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Full text: 1 Collection: 01-internacional Database: MEDLINE Language: En Journal: Meat Sci Year: 2005 Document type: Article