The Use Of Natural Antioxidants (Oregano And Sage) To Reduce Hexanal Production In Pre-Cooked Chicken During Chill Storage

AuthID
 P-00N-DWZ
6
Author(s)
Marques Pino, L
·
da Conceicao Castilho, M
·
Bismara Regitano d'Arce, MA
·
da Silva Torres, EA
·
Document Type
Article
Year published
2013
Published
in VITAE-REVISTA DE LA FACULTAD DE QUIMICA FARMACEUTICA, ISSN: 0121-4004
Volume: 20, Issue: 2, Pages: 105-110 (6)
Indexing
Wos®
Publication Identifiers
Wos: WOS:000326654900003
Source Identifiers
ISSN: 0121-4004
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