Rosemary as antioxidant in pressure processed chicken during subsequent cooking as evaluated by electron spin resonance spectroscspy.

• Grant number: 05/51756-1
• Support Opportunities: Research Grants - Meeting - Abroad
• Start date: June 21, 2005
• End date: June 24, 2005
• Field of knowledge: Agronomical Sciences - Food Science and Technology - Food Science
• Principal Investigator: Neura Bragagnolo
• Grantee: Neura Bragagnolo
• Host Institution: Faculdade de Engenharia de Alimentos (FEA). Universidade Estadual de Campinas (UNICAMP). Campinas , SP, Brazil