Inhibition of heterocyclic amine formation in beef patties by ethanolic extracts of rosemary
Guardado en:
| Publicado en: | Journal of food science |
|---|---|
| Autor principal: | |
| Otros Autores: | |
| Formato: | Sin ejemplares |
| Lenguaje: | Inglés |
| Colección: | Journal of food science v. 75, no. 2 (2010), p. T40-T47 |
| Materias: | |
| Publicación relacionada: | Contenido en:
Journal of food science |
| LEADER | 00873cab#a22003014c#4500 | ||
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| 040 | # | # | |a OAG |b spa |c OAG |e rda |
| 041 | 0 | # | |a eng |b eng |
| 092 | # | # | |s HEMEROTECA |
| 100 | 1 | # | |a Puangsombat, Kanithaporn |
| 245 | 1 | 0 | |a Inhibition of heterocyclic amine formation in beef patties by ethanolic extracts of rosemary |
| 336 | # | # | |a texto |b txt |2 rdacontent |
| 337 | # | # | |a no mediado |b n |2 rdamedia |
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| 650 | # | 4 | |a Carne |
| 650 | # | 4 | |a Aminas |
| 650 | # | 4 | |a Romero |
| 650 | # | 4 | |a Rosmarinus officinalis |
| 650 | # | 4 | |a Extractos vegetales |
| 650 | # | 4 | |a Antioxidantes |
| 653 | # | # | |a Hamburguesas |
| 653 | # | # | |a Aminas heterocíclicas |
| 700 | 1 | # | |a Smith, J. Scott |
| 773 | 0 | # | |t Journal of food science |g v. 75, no. 2 (2010), p. T40-T47 |
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