Effect of rosemary extract, chitosan and α-tocopherol on microbiological parameters and lipid oxidation of fresh pork sausages stored at 4°C. (Q42724204)
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scientific article published on 14 December 2006
| Language | Label | Description | Also known as |
|---|---|---|---|
| English | Effect of rosemary extract, chitosan and α-tocopherol on microbiological parameters and lipid oxidation of fresh pork sausages stored at 4°C. |
scientific article published on 14 December 2006 |
Statements
Effect of rosemary extract, chitosan and α-tocopherol on microbiological parameters and lipid oxidation of fresh pork sausages stored at 4°C (English)
Dimitrios Georgantelis
Ioannis Ambrosiadis
Georgios Blekas
Spyridon A Georgakis
14 December 2006