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
Tipo de Documento
Article
Year published
2013
Publicado
in Vitae, ISSN: 0121-4004
Volume: 20, Número: 2, Páginas: 105-110
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Source Identifiers
ISSN: 0121-4004
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