Effect of rosemary extract, chitosan and α-tocopherol on lipid oxidation and colour stability during frozen storage of beef burgers

Meat Science - Tập 75 Số 2 - Trang 256-264 - 2007
Dimitrios Georgantelis1, Georgios Blekas2, Panagiota Katikou1, Ioannis Ambrosiadis1, Dimitrios J. Fletouris1
1Department of Hygiene and Technology of Animal Origin Products, School of Veterinary Medicine, Aristotle University of Thessaloniki, 541 24 Thessaloniki, Greece.
2Laboratory of Food Chemistry & Technology, School of Chemistry, Aristotle University of Thessaloniki, 541 24 Thessaloniki, Greece

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