TY  - JOUR 
AU  - García Lomillo, Javier
AU  - González San José, Mª Luisa
AU  - Pino García, Raquel del
AU  - Ortega Heras, Miriam
AU  - Muñiz Rodríguez, Pilar
PY  - 2017
UR  - http://hdl.handle.net/10259/4312
AB  - This work evaluates the ability of three different seasonings (obtained from wine pomace) to inhibit lipid
oxidation in raw and cooked beef patties. Seasonings were incorporated to beef patties recipe as other
solid ingredient at the level of 2...
LA  - eng
PB  - Elsevier
KW  - Vegetal seasoning
KW  - Lipid oxidation
KW  - Wine pomace
KW  - Beef patties
KW  - Sulfites
KW  - Food
KW  - Biochemistry
KW  - Molecular biology
KW  - Alimentos
KW  - Bioquímica
KW  - Biología molecular
TI  - Antioxidant effect of seasonings derived from wine pomace on lipid oxidation in refrigerated and frozen beef patties
ER  -