Ghent University Academic Bibliography

Advanced

Effect of rosemary extract dose on lipid oxidation, colour stability and antioxidant concentrations, in reduced nitrite liver pates

Evelyne Doolaege UGent, Els Vossen UGent, Katleen Raes UGent, Bruno De Meulenaer UGent, Roland Verhé UGent, Hubert Paelinck and Stefaan De Smet UGent (2012) MEAT SCIENCE. 90(4). p.925-931
Please use this url to cite or link to this publication:
author
organization
year
type
journalArticle (original)
publication status
published
subject
keyword
Liver pate, Colour, Lipid oxidation, Nitrite, Rosemary extract, Meat, PERFORMANCE LIQUID-CHROMATOGRAPHY, CURED MEAT-PRODUCTS, ALPHA-TOCOPHEROL, MODIFIED ATMOSPHERE, PLANT-EXTRACTS, ASCORBIC-ACID, PORK PATTIES, PROTEIN OXIDATION, RESIDUAL NITRITE, CARNOSIC ACID
journal title
MEAT SCIENCE
Meat Sci.
volume
90
issue
4
pages
925 - 931
Web of Science type
Article
Web of Science id
000300030200008
JCR category
FOOD SCIENCE & TECHNOLOGY
JCR impact factor
2.754 (2012)
JCR rank
17/123 (2012)
JCR quartile
1 (2012)
ISSN
0309-1740
DOI
10.1016/j.meatsci.2011.11.034
language
English
UGent publication?
yes
classification
A1
copyright statement
I have transferred the copyright for this publication to the publisher
id
3102627
handle
http://hdl.handle.net/1854/LU-3102627
date created
2013-01-21 14:39:23
date last changed
2016-12-19 15:45:34
@article{3102627,
  author       = {Doolaege, Evelyne and Vossen, Els and Raes, Katleen and De Meulenaer, Bruno and Verh{\'e}, Roland and Paelinck, Hubert and De Smet, Stefaan},
  issn         = {0309-1740},
  journal      = {MEAT SCIENCE},
  keyword      = {Liver pate,Colour,Lipid oxidation,Nitrite,Rosemary extract,Meat,PERFORMANCE LIQUID-CHROMATOGRAPHY,CURED MEAT-PRODUCTS,ALPHA-TOCOPHEROL,MODIFIED ATMOSPHERE,PLANT-EXTRACTS,ASCORBIC-ACID,PORK PATTIES,PROTEIN OXIDATION,RESIDUAL NITRITE,CARNOSIC ACID},
  language     = {eng},
  number       = {4},
  pages        = {925--931},
  title        = {Effect of rosemary extract dose on lipid oxidation, colour stability and antioxidant concentrations, in reduced nitrite liver pates},
  url          = {http://dx.doi.org/10.1016/j.meatsci.2011.11.034},
  volume       = {90},
  year         = {2012},
}

Chicago
Doolaege, Evelyne, Els Vossen, Katleen Raes, Bruno De Meulenaer, Roland Verhé, Hubert Paelinck, and Stefaan De Smet. 2012. “Effect of Rosemary Extract Dose on Lipid Oxidation, Colour Stability and Antioxidant Concentrations, in Reduced Nitrite Liver Pates.” Meat Science 90 (4): 925–931.
APA
Doolaege, E., Vossen, E., Raes, K., De Meulenaer, B., Verhé, R., Paelinck, H., & De Smet, S. (2012). Effect of rosemary extract dose on lipid oxidation, colour stability and antioxidant concentrations, in reduced nitrite liver pates. MEAT SCIENCE, 90(4), 925–931.
Vancouver
1.
Doolaege E, Vossen E, Raes K, De Meulenaer B, Verhé R, Paelinck H, et al. Effect of rosemary extract dose on lipid oxidation, colour stability and antioxidant concentrations, in reduced nitrite liver pates. MEAT SCIENCE. 2012;90(4):925–31.
MLA
Doolaege, Evelyne, Els Vossen, Katleen Raes, et al. “Effect of Rosemary Extract Dose on Lipid Oxidation, Colour Stability and Antioxidant Concentrations, in Reduced Nitrite Liver Pates.” MEAT SCIENCE 90.4 (2012): 925–931. Print.