Effect of grape seed extract on oxidative, color and sensory stability of a pre-cooked, frozen, re-heated beef sausage model system

Published 2010 View Full Article

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Title
Effect of grape seed extract on oxidative, color and sensory stability of a pre-cooked, frozen, re-heated beef sausage model system
Authors
Keywords
-
Journal
MEAT SCIENCE
Volume 88, Issue 1, Pages 139-144
Publisher
Elsevier BV
Online
2010-12-12
DOI
10.1016/j.meatsci.2010.12.014

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