Rosemary and oxygen scavenger in active packaging for prevention of high-pressure induced lipid oxidation in pork patties

Published 2016 View Full Article

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Title
Rosemary and oxygen scavenger in active packaging for prevention of high-pressure induced lipid oxidation in pork patties
Authors
Keywords
High pressure processing (HPP), Active packaging, Lipid oxidation, Radical formation, Electron spin resonance (ESR), Antioxidants, Oxygen scavenger, Pork patties
Journal
Food Packaging and Shelf Life
Volume 7, Issue -, Pages 26-33
Publisher
Elsevier BV
Online
2016-01-22
DOI
10.1016/j.fpsl.2016.01.002

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