Effect of natural antioxidants on physicochemical properties and lipid stability of pork liver pâté manufactured with healthy oils during refrigerated storage

  1. Munekata, P.E.S.
  2. Domínguez, R.
  3. Campagnol, P.C.B.
  4. Franco, D.
  5. Trindade, M.A.
  6. Lorenzo, J.M.
Zeitschrift:
Journal of Food Science and Technology

ISSN: 0975-8402,  0022-1155

Datum der Publikation: 2017

Ausgabe: 54

Nummer: 13

Seiten: 4324-4334

Art: Artikel

DOI: 10.1007/S13197-017-2903-2 GOOGLE SCHOLAR
Datenquelle: Scopus