Protein oxidation in frankfurters with increasing levels of added rosemary essential oil: Effect on color and texture deterioration

Literals

bibo:volume
- 70
bibo:doi
- 10.1111/j.1365-2621.2005.tb11464.x
ou:bibtex
- @article{Estevez2005,title = {Protein oxidation in frankfurters with increasing levels of added rosemary essential oil: Effect on color and texture deterioration},journal = {Journal of Food Science},year = {2005},volume = {70},number = {7},author = {Est{\'e}vez, M. and Ventanas, S. and Cava, R.}}
dcterms:contributor
- Estévez García, Mario, Ventanas Canillas, Sonia, Cava López, Ramón
dcterms:creator
- Estévez M.
dcterms:publisher
- Journal of Food Science
ou:editorial
- Institute of Food Technologists, IFT
vcard:url
- https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=25844517160&origin=inward
fabio:hasPublicationYear
- 2005
ou:eid
- 2-s2.0-25844517160
vivo:identifier
- 2005-13
bibo:issn
- 0022-1147
bibo:page_range
- c427-c432
ou:tipoPublicacion
- Article
dcterms:title
- Protein oxidation in frankfurters with increasing levels of added rosemary essential oil: Effect on color and texture deterioration
ou:urlDialnet
- https://dialnet.unirioja.es/servlet/articulo?codigo=5748029
ou:urlOrcid
- http://www.scopus.com/inward/record.url?eid=2-s2.0-25844517160&partnerID=MN8TOARS
ou:urlScopus
- https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=25844517160&origin=inward