Ability of -tocopherol, taurine and rosemary, in combination with vitamin C, to increase the oxidative stability of beef steaks packaged in modified atmosphere

Author： Djenane D.   Sanchez-Escalante A.   Beltran J.A.   Roncales P.  

Publisher： Elsevier

ISSN： 0308-8146

Source： Food Chemistry, Vol.76, Iss.4, 2002-04, pp. : 407-415

Disclaimer: Any content in publications that violate the sovereignty, the constitution or regulations of the PRC is not accepted or approved by CNPIEC.

Previous Menu Next

Abstract

Related content

The effects of herbal pre-seasoning on microbial and oxidative changes in irradiated beef steaks

By Wong P.Y.Y.   Kitts D.D.  

Food Chemistry, Vol. 76, Iss. 2, 2002-02 ,pp. : 197-205

Elsevier

Access to resources Recommend Favorite

Effects of vacuum, modified atmospheres and storage temperature on the microbial flora of packaged beef

By Nissen H.   Sorheim O.   Dainty R.  

Food Microbiology, Vol. 13, Iss. 3, 1996-03 ,pp. : 183-191

Academic Press

Access to resources Recommend Favorite

The shelf-life of beef steaks treated with dl-lactic acid and antioxidants and stored under modified atmospheres

By Djenane D.   Sa´nchez-Escalante A.   Beltra´n J.A.   Roncale´s P.  

Food Microbiology, Vol. 20, Iss. 1, 2003-02 ,pp. : 1-7

Academic Press

Access to resources Recommend Favorite

The isolation of Campylobacter spp. from modified atmosphere packaged foods

By Phillips Carol A.  

International Journal of Environmental Health Research, Vol. 8, Iss. 3, 1998-09 ,pp. : 215-221

Taylor & Francis Ltd

Access to resources Recommend Favorite

Survival of hepatitis A virus on modified atmosphere-packaged (MAP) lettuce

By Bidawid S.   Farber J.M.   Sattar S.A.  

Food Microbiology, Vol. 18, Iss. 1, 2001-02 ,pp. : 95-102

Elsevier

Access to resources Recommend Favorite