NDLI: Rosemary Extracts as Inhibitors of Lipid Oxidation and Color Change in Cooked Turkey Products During Refrigerated Storage

Content Provider	Scilit
Author	Yu, L. Scanlin, L. Wilson, J. Schmidt, G.
Copyright Year	2002
Description	Journal: Journal of food science
Related Links	https://onlinelibrary.wiley.com/doi/pdf/10.1111/j.1365-2621.2002.tb10642.x
Ending Page	585
Page Count	4
Starting Page	582
e-ISSN	17503841
DOI	10.1111/j.1365-2621.2002.tb10642.x
Journal	Journal of food science
Issue Number	2
Volume Number	67
Language	English
Publisher	Wiley-Blackwell
Publisher Date	2002-03-01
Access Restriction	Open
Subject Keyword	Journal: Journal of food science Agriculture and Animal Production Rosemary Extracts Lipid Oxidation Cooked Turkey Products
Content Type	Text
Resource Type	Article

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Rosemary Extracts as Inhibitors of Lipid Oxidation and Color Change in Cooked Turkey Products During Refrigerated Storage