Effect of green tea or rosemary extract on protein oxidation in Bologna type sausages prepared from oxidatively stressed pork

Published 2012 View Full Article

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Title
Effect of green tea or rosemary extract on protein oxidation in Bologna type sausages prepared from oxidatively stressed pork
Authors
Keywords
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Journal
MEAT SCIENCE
Volume 93, Issue 3, Pages 538-546
Publisher
Elsevier BV
Online
2012-11-17
DOI
10.1016/j.meatsci.2012.11.005

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