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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
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Keywords
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

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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.
@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},
}

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