Antioxidant properties of oleoresin rosemary in restructured pork steaks and the relation between sodium tripolyphosphate and oleoresin rosemary in a meat fiber model system

In Collections: Electronic Theses & Dissertations

Copyright Status: In Copyright

Material Type: Theses

Authors: Liu, Hsing-Feng

Date: 1991

Subjects: Antioxidants
Meat--Preservation
Pork
Rosemary

Program of Study: Food Science and Human Nutrition

Degree Level: Masters

Language: English

Pages: vii, 105 pages

Permalink: https://doi.org/doi:10.25335/9xjw-tg21