The combined effect of rosemary (Rosmarinus officinalis L.) and modified atmosphere packaging as protection against warmed over flavour in cooked minced pork meat
- 1 January 1994
- journal article
- Published by Springer Nature in Zeitschrift für Lebensmittel-Untersuchung und Forschung
- Vol. 198 (1), 57-59
- https://doi.org/10.1007/bf01195285
Abstract
No abstract availableKeywords
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