Recommended Level of Rosemary Extract (Rosmarinus officinalis L.) Based on Lipid Oxidation, Total Volatiles, and Sensory Evaluation of Treated Cooked Chicken Meat
{"title":"Recommended Level of Rosemary Extract (Rosmarinus officinalis L.) Based on Lipid Oxidation, Total Volatiles, and Sensory Evaluation of Treated Cooked Chicken Meat","authors":"M. Al-Hijazeen","doi":"10.3136/fstr.fstr-d-22-00034","DOIUrl":null,"url":null,"abstract":"","PeriodicalId":12332,"journal":{"name":"Food Science and Technology Research","volume":null,"pages":null},"PeriodicalIF":0.7000,"publicationDate":"2022-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Food Science and Technology Research","FirstCategoryId":"97","ListUrlMain":"https://doi.org/10.3136/fstr.fstr-d-22-00034","RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q4","JCRName":"FOOD SCIENCE & TECHNOLOGY","Score":null,"Total":0}
期刊介绍：
''Food Science and Technology Research'', published by the Japanese Society for Food Science and Technology, features reviews as well as original and technical articles on basic and applied food research.
京公网安备 11010802042870号
京ICP备2023020795号-1
分享
求助内容：
应助结果提醒方式：
扫码关注我们
