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CyTA - Journal of Food Volume 16, 2018 - Issue 1
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Articles

Antioxidant effect of sage (Salvia officinalis L.) extract on turkey meatballs packed in cold modified atmosphere

El efecto antioxidante del extracto de salvia (Salvia officinalis L.) en albóndigas de pavo empacadas en una atmósfera fría modificada.

Magdalena GantnerDepartment of Technique and Food Development, Faculty of Human Nutrition and Consumer Sciences, Warsaw University of Life Sciences, Warsaw, PolandCorrespondence[email protected]
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Marta BrodowskaDepartment of Technique and Food Development, Faculty of Human Nutrition and Consumer Sciences, Warsaw University of Life Sciences, Warsaw, PolandView further author information
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Elżbieta Górska-HorczyczakDepartment of Technique and Food Development, Faculty of Human Nutrition and Consumer Sciences, Warsaw University of Life Sciences, Warsaw, PolandView further author information
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Iwona Wojtasik-KalinowskaDepartment of Technique and Food Development, Faculty of Human Nutrition and Consumer Sciences, Warsaw University of Life Sciences, Warsaw, PolandView further author information
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Agnieszka NajdaDepartment of Vegetable and Medicinal Plants, University of Life Sciences in Lublin, Lublin, PolandView further author information
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Ewelina PogorzelskaDepartment of Technique and Food Development, Faculty of Human Nutrition and Consumer Sciences, Warsaw University of Life Sciences, Warsaw, PolandView further author information
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Jolanta GodziszewskaDepartment of Technique and Food Development, Faculty of Human Nutrition and Consumer Sciences, Warsaw University of Life Sciences, Warsaw, PolandView further author information
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Pages 628-636 | Received 18 Oct 2017, Accepted 06 Jan 2018, Published online: 04 Apr 2018

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