Zeitschriftenaufsatz | 2007

The effect of dried galangal powder and its ethanolic extracts on oxidative stability in cooked ground pork.

Autor:in
Juntachote, T.; Berghofer, E.; Siebenhandl, S.; Bauer, F.
Journal
LWT - Food Science and Technology
Schlagwörter
WARMED-OVER FLAVOR; ALPINIA-GALANGA; LIPID OXIDATION; PLANT-EXTRACTS; MINCED BEEF; SHELF-LIFE; ANTIOXIDANT; PATTIES; ROSEMARY; MEAT
Dokumententyp
Originalarbeit
ISSN/eISSN
0023-6438 -
DOI
10.1016/j.lwt.2005.08.008
WoS ID
WOS:000241664300020

Weitere Details

Band
40
Startseite
324
letzte Seite
330