NDLI: EFFECTS OF HOT-WATER EXTRACTS FROM MYRTLE, ROSEMARY, NETTLE AND LEMON BALM LEAVES ON LIPID OXIDATION AND COLOR OF BEEF PATTIES DURING FROZEN STORAGE

Content Provider	Scilit
Author	Akarpat, A. Turhan, S. Ustun, N. S.
Copyright Year	2008
Description	Journal: Journal of Food Processing and Preservation
Related Links	http://onlinelibrary.wiley.com/doi/10.1111/j.1745-4549.2007.00169.x/pdf
Ending Page	132
Page Count	16
Starting Page	117
ISSN	01458892
e-ISSN	17454549
DOI	10.1111/j.1745-4549.2007.00169.x
Journal	Journal of Food Processing and Preservation
Issue Number	1
Volume Number	32
Language	English
Publisher	Wiley-Blackwell
Publisher Date	2008-02-01
Access Restriction	Open
Subject Keyword	Journal: Journal of Food Processing and Preservation Agriculture and Animal Production Beef Patties Lemon Balm
Content Type	Text
Resource Type	Article
Subject	Chemistry Chemical Engineering Food Science

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EFFECTS OF HOT-WATER EXTRACTS FROM MYRTLE, ROSEMARY, NETTLE AND LEMON BALM LEAVES ON LIPID OXIDATION AND COLOR OF BEEF PATTIES DURING FROZEN STORAGE