Open AccessAdvances in use of natural antioxidants as food additives for improving the oxidative stability of meat Products
Author(s) -
F.A. Masoodi
Publication year - 2016
Publication title -
madridge journal of food technology
Language(s) - English
Resource type - Journals
ISSN - 2577-4182
DOI - 10.18689/mjft-1000102
Subject(s) - oxidative phosphorylation , food science , natural (archaeology) , natural food , food additive , chemistry , biochemical engineering , biology , biochemistry , engineering , paleontology
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