THE USE OF NATURAL ANTIOXIDANTS (OREGANO AND SAGE) TO REDUCE HEXANAL PRODUCTION IN PRE-COOKED CHICKEN DURING CHILL STORAGE.
| Autor: | MARQUES PINO, Lilian, CAVALEIRO, Carlos, da CONCEIÇÁO CASTILHO, Maria, Aparecida BISMARA REGITANO D 'ARCE, Marisa, Aparecida^DA SILVA TORRES, Elizabeth, RAMOS, Fernando |
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| Zdroj: | Vitae (01214004); may-ago2013, Vol. 20 Issue 2, p105-110, 6p |
| Databáze: | Complementary Index |
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