Open AccessEffect of rosemary on lipid oxidation in pressure-processed, minced chicken breast during refrigerated storage and subsequent heat treatment
Author(s) -
Neura Bragagnolo,
Bente Danielsen,
Leif H. Skibsted
Publication year - 2005
Publication title -
european food research and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.656
H-Index - 102
eISSN - 1438-2385
pISSN - 1438-2377
DOI - 10.1007/s00217-005-0013-2
Subject(s) - tbars , lipid oxidation , chemistry , rosmarinus , food science , hexanal , officinalis , tocopherol , thiobarbituric acid , food storage , chicken breast , food preservation , antioxidant , lipid peroxidation , biochemistry , botany , vitamin e , biology , essential oil
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