Development and quality assessment of pork sandwich spread incorporated with different levels of antioxidant mixture (BHA and BHT) during frozen storage (−18 ± 1°C)

Autor:	Pandey, Anurag, Keshri, Ramesh Chandra, Kumar, Yogesh
Zdroj:	Nutrition & Food Science, 2016, Vol. 46, Issue 6, pp. 816-826.
Databáze:	Emerald Insight
Externí odkaz:	http://www.emeraldinsight.com/doi/10.1108/NFS-04-2016-0047 Zobrazit plný text záznamu