Comparative study of the influence of hawthorn (Crataegus monogyna) berry ethanolic extract and butylated hydroxylanisole (BHA) on lipid peroxidation, myoglobin oxidation, consistency and firmness of minced pork during refrigeration

Publisher： John Wiley & Sons Inc

E-ISSN： 1097-0010|98|4|1346-1361

ISSN： 0022-5142

Source： JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, Vol.98, Iss.4, 2018-03, pp. : 1346-1361

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