Journal article

Antioxidant effects of rosemary extract and whey powder on the oxidative stability of wiener sausages during 10 months frozen storage

SA Coronado, GR Trout, FR Dunshea, NP Shah

Meat Science | ELSEVIER SCI LTD | Published : 2002

DOI: 10.1016/S0309-1740(01)00249-2

University of Melbourne Researchers

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47Web of Science
54Scopus

Keywords

Science & Technology
Alpha-Tocopherol
Life Sciences & Biomedicine
Dietary Vitamin-E
Cholesterol Oxidation
Oleoresin Rosemary
Food Science & Technology
Wieners
Tbars
Fatty-Acid
Fluorescence Shift
Pig Meat
Vitamin E
Beta-Carotene
Whey Powder
Fishmeal
Tocopheryl Acetate Supplementation
Rosemary Extract
Sodium Tripolyphosphate
Lipid Oxidation