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The pre- and post-grinding application of rosemary and its effects on lipid oxidation and color during storage of ground beef

Author
BALENTINE, C. W1 ; CRANDALL, P. G1 ; O'BRYAN, C. A1 ; DUONG, D. Q1 ; POHLMAN, F. W2
[1] Department of Food Science, University of Arkansas, Fayetteville, AR 72701, United States
[2] Department of Meat Science, University of Arkansas, Fayetteville, AR 72701, United States
Source

Meat science. 2006, Vol 73, Num 3, pp 413-421, 9 p ; ref : 27 ref

CODEN
MESCDN
ISSN
0309-1740
Scientific domain
Food science technology; Animal sciences, zootechny, veterinary medicine
Publisher
Elsevier, Oxford
Publication country
United Kingdom
Document type
Article
Language
English
Author keyword
Antioxidants Ground beef Meat color Rosemary
Keyword (fr)
Conservation aliment Couleur Entreposage Lipide Oxydation Produit carné Romarin Viande hachée Epice
Keyword (en)
Food preservation Color Warehousing Lipids Oxidation Meat product Rosemary Minced meat Spice
Keyword (es)
Conservación alimento Color Almacenamiento Lípido Oxidación Producto de carne Romero Carne picada Especia
Classification
Pascal
002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries / 002A35B Food industries / 002A35B05 Meat and meat product industries

Pascal
002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries / 002A35B Food industries / 002A35B13 Aroma and flavouring agent industries

Discipline
Agrifood industries
Origin
Inist-CNRS
Database
PASCAL
INIST identifier
17799234

Sauf mention contraire ci-dessus, le contenu de cette notice bibliographique peut être utilisé dans le cadre d’une licence CC BY 4.0 Inist-CNRS / Unless otherwise stated above, the content of this bibliographic record may be used under a CC BY 4.0 licence by Inist-CNRS / A menos que se haya señalado antes, el contenido de este registro bibliográfico puede ser utilizado al amparo de una licencia CC BY 4.0 Inist-CNRS

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