Relationship between the solubility, dosage and antioxidant capacity of carnosic acid in raw and cooked ground buffalo meat patties and chicken patties
Naveena, B.M., Vaithiyanathan, S., Muthukumar, M., Sen, A.R., Kumar, Y. Praveen, Kiran, M., Shaju, V.A., Chandran, K. RameshТом:
95
Мова:
english
Журнал:
Meat Science
DOI:
10.1016/j.meatsci.2013.04.043
Date:
October, 2013
Файл:
PDF, 1.60 MB
english, 2013
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