The Use of Natural Antioxidants (Oregano and Sage) to Reduce Hexanal Production in Precooked Chicken During Chill Storage

AuthID
 P-011-ZE9
6
Author(s)
MARQUES PINO, L
·
CASTILHO PhD, MdC
·
BISMARA REGITANO D´ARCE PhD, MA
·
DA SILVA TORRES, EA
·
RAMOS, F
Document Type
Article
Year published
2013
Published
in Vitae, ISSN: 0121-4004
Volume: 20, Issue: 2, Pages: 105-110
Indexing
Crossref®6
Google Scholar®
Publication Identifiers
Source Identifiers
ISSN: 0121-4004
Export Publication Metadata
Marked List
 Add to Marked List
Info
At this moment we don't have any links to full text documens.

A place for researchers and their institutions

Useful Links

Get Help

© 2024 CRACS & Inesc TEC - All Rights Reserved Privacy Policy | Terms of Service