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Antioxidant properties of plum concentrates and powder in precooked roast beef to reduce lipid oxidation.
Nuñez de Gonzalez, M T; Hafley, B S; Boleman, R M; Miller, R K; Rhee, K S; Keeton, J T.
Affiliation
  • Nuñez de Gonzalez MT; Department of Food Technology, Universidad de Oriente, Núcleo Nueva Esparta, Escuela de Ciencias Aplicadas del Mar, Isla de Margarita 6301, Venezuela.
Meat Sci ; 80(4): 997-1004, 2008 Dec.
Article in En | MEDLINE | ID: mdl-22063828
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Full text: 1 Collection: 01-internacional Database: MEDLINE Language: En Journal: Meat Sci Year: 2008 Document type: Article
Fulltext
Print
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PubMed Links
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Full text: 1 Collection: 01-internacional Database: MEDLINE Language: En Journal: Meat Sci Year: 2008 Document type: Article