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Lipid oxidation in cooked pork meat sausages as affected by natural antioxidant combinations

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dc.contributor.authorKeto, Liisa
dc.contributor.authorMäkinen, Sari¨
dc.contributor.authorSeppä, Laila
dc.contributor.authorPuolanne, Eero
dc.contributor.authorMäki, Maarit
dc.contributor.departmentid4100211510
dc.contributor.departmentid4100211310
dc.contributor.departmentid4100211310
dc.contributor.editorPuolanne, Eero
dc.contributor.editorTroy, Declan
dc.contributor.orcidhttps://orcid.org/0000-0003-3726-5064
dc.contributor.orcidhttps://orcid.org/0000-0003-3907-5547
dc.contributor.organizationLuonnonvarakeskus
dc.date.accessioned2023-08-11T07:44:29Z
dc.date.accessioned2025-05-28T13:04:57Z
dc.date.available2023-08-11T07:44:29Z
dc.date.issued2019
dc.format.bitstreamfalse
dc.format.pagerange2 p.
dc.identifier.olddbid496320
dc.identifier.oldhandle10024/553756
dc.identifier.urihttps://jukuri.luke.fi/handle/11111/23307
dc.identifier.urlhttps://digicomst.ie/wp-content/uploads/2020/05/2019_14_01.pdf
dc.language.isoen
dc.okm.corporatecopublicationei
dc.okm.discipline415
dc.okm.internationalcopublicationei
dc.okm.openaccess1 = Open access -julkaisukanavassa ilmestynyt julkaisu
dc.okm.selfarchivedei
dc.publisherDigicomst
dc.relation.conferenceInternational Congress of Meat Science and Technology
dc.relation.ispartofProceedings of International Congress of Meat Science and Technology
dc.relation.volume2019
dc.source.identifierhttps://jukuri.luke.fi/handle/10024/553756
dc.titleLipid oxidation in cooked pork meat sausages as affected by natural antioxidant combinations
dc.typepublication
dc.type.okmfi=D3 Artikkeli ammatillisessa konferenssijulkaisussa|sv=D3 Artikel i en yrkesinriktad konferenspublikation|en=D3 Professional conference proceedings|

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