Antioxidant effect of rosemary, borage, green tea, pu-erh tea and ascorbic acid on fresh pork sausages packaged in a modified atmosphere : Influence of the presence of sodium chloride

No abstract is available for this paper.

• Publication year

  2006

• Venue

  Journal of the Science of Food and Agriculture

• Publication date

  2006-07-01

• Fields of study

  Agricultural and Food Sciences, Chemistry

• Identifiers
  DOI 10.1002/JSFA.2492
• External record

  Open on Semantic Scholar

• Source metadata

  Semantic Scholar

• No claims are published for this paper.

• No concepts are published for this paper.

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